Olives and olive pate

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Madame Cellina di Nardò, native variety with its unmistakable taste, deserves to be eaten even on its own. We take out the bitterness with the ancient and natural method of fermentation in water and salt, in order to preserve the unmistakable taste and its multiple properties.

The pate’ also is produced with the best whole olives, without using dented or olives set aside as waste. We keep it, obviously in extra virgin olive oil. It is very versatile in the kitchen, it just needs a bit of love and fantasy. If not where is the fun?

 

SERVING SUGGESTIONS

Ideal for tasty appetizers, to enrich flavour of pasta dishes, to give taste and a touch of colour to roast beef,  baked fish or fresh seasonal salads

COLOUR AND TEXTURE

Olives appear smooth and firm with a bright violet colour

FLAVOUR

The aroma is fresh and definite of olive harvested at the right stage of ripening, with the characteristic hints of cut grass and red fruit, and a light and pleasant spicy note

TASTE

Delicate and characteristic of fresh olive, firm and crunchy

GROWING AND HARVESTING AREA

Lecce – Puglia

VARIETY (CULTIVAR)

Cellina di Nardò, ancient and autochthonous variety of the Salento area

HARVEST TIME

November - medium ripening

HARVEST METHOD

Fruit is gathered using vibrant machines which comb olive trees and olives are collected in big nets

INGREDIENTS

  • Celline olives 40%
  • Extra virgin olive oil
  • Oregano
  • Hot pepper
  • Garlic
  • Salt
  • Acidity regulator: lactic or citric acid

TREATMENT

Traditional fermentation and debittering system in brine (water and salt) for about 9 months

PROCESSING

Washing and selection of fruit, olives pitting (elimination of the pit), automatic filling of the glass jars with the pitted olives, extra virgin olive oil and the rest of ingredients. Closure of the glass jar with security cap. Mild pasteurization of the filled glass jar in autoclave with water steam at max 95°C

STORAGE

Store in a cool and dark place away from heat sources. Once opened, cover with extra virgin olive oil and keep refrigerated

SHELF LIFE

24 months from date of packaging. Best before date is valid when product has been stored properly in a dry and fresh place

OUR QUALITY COMMITMENT

Traceability production chain and integrated pest management method cultivation

PACKAGING

  • Glass jar 212ml (180g net) in 20 pieces box
  • Glass jar 1700ml (1450g net) in 6 pieces box
  • Other sizes on request


100% PRODUCT OF ITALY
HANDMADE BY HAPPY PEOPLE


The present technical sheet is not a sale contract, the chemical- physical product information provided must be considered indicative and not binding.
The company can change packaging in any moment according to its internal planning

SERVING SUGGESTIONS

Ideal for tasty appetizers, to enrich the flavour of pasta dishes, to give taste and a touch of colour to roast beef,  baked fish or fresh seasonal salads

COLOUR AND TEXTURE

Olives appear smooth and firm with a bright violet colour

FLAVOUR

The aroma is fresh of olive harvested at the right stage of ripening, with balmy and characteristic hints of wild myrtle leaf, and notes of cut grass and red fruit

TASTE

Delicate and characteristic of fresh olive, firm and crunchy, with a slight balsamic note of wild myrtle leaf

GROWING AND HARVESTING AREA

Lecce – Puglia

VARIETY (CULTIVAR)

Cellina di Nardò, ancient and autochthonous variety of the Salento area

HARVEST TIME

November – medium ripening

HARVEST METHOD

Fruit is gathered using vibrant machines which comb olive trees and olives are collected in big nets

INGREDIENTS

  • Celline olives 60%
  • Water
  • Salt
  • Wild myrtle leaf
  • Acidity regulator: lactic or citric acid

TREATMENT

Traditional fermentation and debittering system in brine (water and salt) for about 9 months

PROCESSING

Washing and selection of fruit, automatic filling of the glass jars with whole olives, wild myrtle leaf and brine (water and salt). Closure of the glass jar with security cap. Mild pasteurization of the filled glass jar in autoclave with water steam at max 95°C

STORAGE

Store in a cool and dark place away from heat sources. Once opened, cover with water and keep refrigerated

SHELF LIFE

24 months from date of packaging. Best before date is valid when product has been stored properly in a dry and fresh place

OUR QUALITY COMMITMENT

Traceability production chain and integrated pest management method cultivation

PACKAGING

  • Glass jar 580ml (340g net) in 12 pieces box
  • Glass jar 1700ml (1000g net) in 6 pieces box
  • Other sizes on request

 

100% PRODUCT OF ITALY
HANDMADE BY HAPPY PEOPLE


The present technical sheet is not a sale contract, the chemical- physical product information provided must be considered indicative and not binding.
The company can change packaging in any moment according to its internal planning

SERVING SUGGESTIONS

Ideal for tasty appetizers and bruschette, to be spread on typical Puglia bread called “friselline”, to enrich the flavour of pasta dishes, to accompany and season boiled meat, roast beef or grilled fish

COLOUR AND TEXTURE

The olive paste is soft and smooth with a bright violet colour

FLAVOUR

The aroma is fresh and definite of olive harvested at the right stage of ripening, with the characteristic green notes of cut grass and red fruit hints

TASTE

Delicate and characteristic of fresh celline olives

GROWING AND HARVESTING AREA

Lecce – Puglia

VARIETY (CULTIVAR)

Cellina di Nardò, ancient and autochthonous variety of the Salento area

HARVEST TIME

November – medium ripening

HARVEST METHOD

Fruit is gathered using vibrant machines which comb olive trees and olives are collected in big nets

INGREDIENTS

  • Celline olives 90%
  • Extra virgin olive oil
  • Salt
  • Acidity regulator: lactic or citric acid

TREATMENT

Traditional fermentation and debittering system in brine (water and salt) for about 9 months

PROCESSING

Washing and selection of fruit, olive pitting (elimination of the pit), mixing of the olive paste with extra virgin olive oil and salt. Automatic filling of the glass jars with olive paste and closure with security cap. Mild pasteurization in autoclave with water steam at maximum 95°C.
Our Celline Olive Patè is produced exclusively with the best selection of whole fruit and not from processing waste

STORAGE

Store in a cool and dark place away from heat sources. Once opened, cover with extra virgin olive oil and keep refrigerated

SHELF LIFE

24 months from date of packaging. Best before date is valid when product has been stored properly in a dry and fresh place

OUR QUALITY COMMITMENT

Traceability production chain and integrated pest management method cultivation

PACKAGING

  • Glass jar 212ml (180g net) in 20 pieces box
  • Other sizes on request


100% PRODUCT OF ITALY
HANDMADE BY HAPPY PEOPLE


The present technical sheet is not a sale contract, the chemical- physical product information provided must be considered indicative and not binding.
The company can change packaging in any moment according to its internal planning