Patè di olive celline

Black Cellina olive pâté

5 10 reviews

A creamy pâté of black Celline olives from Puglia, with a drop of extra virgin olive oil. Spread it on bread and friselline or use it in sandwiches instead of mayonnaise. 180 g jar.

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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CAP-PATE-CELL
Origin area
Lecce / Salento
GMO Free
Si
Formato
180 gr
Ingredients
Cellina di Nardò olives 94%, extra virgin olive oil 2%, salt, acidity regulators: lactic acid, citric acid.
Nutritional info
Average values per 100 g
Energy 1053 kJ / 252 kcal
Fat 26.4 g
– of which saturates 3.7 g
Carbohydrate 0.8 g
– of which sugars 0.8 g
Fibre 2.4 g
Protein 1.6 g
Salt 4 g
Varietà di olive
Cellina di Nardò
Short production line / 0 Km
Si

Specific References

EAN13
8053689160222

Description

🫒

Black Celline Olive Pâté

“Celline olives from Puglia, ready to spread.”

A creamy, velvety pâté of black Celline olives from Puglia, with a drop of extra virgin olive oil: ready to spread or to cook with.

Celline olives from Puglia With extra virgin olive oil 180 g jar

Olives are one of the great treasures of Puglia: the olive tree finds an ideal habitat here, with a mild climate and just the right fertile soil, and bears fruit year after year. This pâté is made from black Celline olives from Puglia.

It is creamy, velvety and just savoury enough, and a drop of extra virgin olive oil makes it even more pleasant on the palate. It is perfect on the simplest slice of bread, and becomes an imaginative ingredient in your kitchen.

In the kitchen

How to use Celline olive pâté

🥖
On bread and crostini
Spread on a slice of bread, on crostini or breadsticks: a tasty snack between meals.
🎉
At a party
At the centre of a party with friselline, ready to spread when friends arrive.
🥪
In a sandwich
As the base of a gourmet sandwich, instead of the more classic mayonnaise.
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With vegetables
As a dressing for grilled vegetables, or as the base for other sauces.

The tradition

Olive pâté, from family to family

The recipe for black olive pâté is often handed down from family to family. In France there is a very similar one, tapenade.

At home it is fairly simple to make, but the olives have to be pitted, and that takes time: which is why people often turn to a ready-made jar that tastes homemade. If you would rather make it yourself, the recipe is below.

The homemade recipe

Olive pâté: the ingredients

Our pâté comes ready in the jar. There are countless olive pâté recipes: this is a version to make at home.

·  Black olives: 200 grams, preferably already pitted
·  Capers: 1 tablespoon, rinsed to remove the excess salt
·  Garlic: 1 clove, finely chopped
·  Anchovies: 2 fillets, optional, for a bolder flavour
·  Extra virgin olive oil: 3 tablespoons
·  Lemon juice: 1 tablespoon
·  Fresh parsley: 1 tablespoon, chopped
·  Black pepper and salt: to taste, go easy on the salt, as olives and capers are already salty

Step by step

How to make olive pâté

1
Prepare the ingredients
Rinse the capers well under running water. If using anchovies, rinse them and pat them dry with kitchen paper. Finely chop the garlic and parsley.
2
Blend the olives
Put the pitted olives, capers, garlic, anchovies and parsley in a food processor and blend in short pulses, so the ingredients do not heat up and the texture is even but not too smooth.
3
Oil and lemon
While blending, gradually add the extra virgin olive oil and the lemon juice: the mixture emulsifies into a true black olive cream. If needed, add another spoonful of oil.
4
Taste
Season with salt and pepper to your liking, going easy on the salt.
5
Let it rest
Transfer the pâté to a bowl, cover it with cling film and leave it in the fridge for at least an hour before serving, so the flavours can blend.
6
Serve it
With crostini or breadsticks, on grilled vegetables, in sandwiches or as the base for other sauces.
🎁 You will also find Celline olive pâté in some of our gift baskets, such as the parcel from Puglia. And if you like it, try the Leccino olive pâté too, another variety from Puglia.

Product sheet

At a glance

Product Black Celline olive pâté
Olives Celline, black olives from Puglia
With A drop of extra virgin olive oil
Size 180 g jar
Origin Puglia
Use To spread, in sandwiches, as a dressing or a base for sauces

Frequently asked questions

Everything you want to know

How do you use black olive pâté?

Spread it on bread, crostini, breadsticks and friselline, use it in sandwiches instead of mayonnaise, as a dressing for grilled vegetables or as the base for other sauces.

What is the difference from tapenade?

Tapenade is a French recipe very similar to olive pâté.

Can you make it at home?

Yes, but the olives have to be pitted, and that takes time. The step-by-step recipe is above.

Is there a version with Leccino olives?

Yes, we also offer Leccino olive pâté, another variety from Puglia.
🫒

The olives of Puglia, in a jar

Black Celline olives from Puglia and a drop of extra virgin olive oil: a creamy pâté to spread, to put in a sandwich or to bring to the table with friselline.

💬 Write to us

Customer reviews

If you enjoy the taste of deep and bitter olives, then this is for you. Really delicious with pasta!

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