Whole-wheat olive paste fragmented in extra virgin olive oil.
The defoliated, cleaned and selected olives are deamarized for 30-45 days in water with salt, dried and pitted. The resulting pasta is mixed with extra virgin olive oil and regulated by salt. The product is then potted and pasteurized in a bain-marie.
Olives 80%, extra virgin olive oil, salt
Ideal for bread making and fresh pasta preparation. To be enjoyed also on toasted bread and bruschetta.