Black olive pate

The Leccine and Celline olives are typical of our area. They are
picked up from tree by hand-harvesting between October and
November. Farmers bring the olives to our factory, where the
process to neutralize their bitter taste starts. They are selected
according to the size, washed and put in water and salt for
about 6 months. It is a method that requires long time and
hard work but, it is also the best traditional system to produce
excellent results. After that, we take only the pulp of these
two kinds of olives in order to have a perfect balance between
taste and colour. The pie is then put in extra-fine-olive-oil.
This pie is delicious to prepare bruschette (roasted bread),
sandwiches or toasts. Very good if joined to a matured cheese.
Try it also sautéed with some warm pasta. Really an unfailing
product!