Oil-preserves & pâtés
Baby artichokes in extra virgin olive oil
Baby artichokes in extra virgin olive oil: tender and ready to use, for antipasti, boards and quick first courses.
On request
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Preserves & More · Oil-preserves & pâtés
Green olive pâté
Green olive pâté: creamy and savoury, ready for bruschetta and crostini. The fastest way to bring the taste of olives to the table.
Green olive pâté, made by pitting and blending the olives with extra virgin olive oil until a smooth, savoury cream is obtained. It's ready to use: just spread it on bruschetta and crostini, or use it as a base to dress cold pasta, fill sandwiches, or accompany a cheese and cured meat board. A quick way to bring the taste of olives to the table, without turning on the stove.
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On request
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Oil-preserves & pâtés
Oven-baked black olives
Oven-baked black olives: cooked with garlic, chilli and oregano, with a slightly wrinkled texture. The classic antipasto from Southern Italy.
On request
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Oil-preserves & pâtés
Artichoke cream
Artichoke cream: soft and delicate, ready for crostini, first courses and as a base for quick sauces.
On request
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Oil-preserves & pâtés
Eggplant in extra virgin olive oil
Eggplant strips in extra virgin olive oil: flavorful and ready to use. A classic antipasto from Southern Italy.
On request
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