The product
Patè di Olive Nere
Patè made with black olives cultivated and processed in Salento
Code:
94521
Country of origin:
Italy - Apulia
Weight:
100 g
Minimum order:
1 box with 6 pieces
| Description | Patè produced with a mix of 'Celline' and 'Leccine' black olives to guarantee the perfect balance in colour and taste; the olives are farmed in Salento, in Apulia, by 'I Contadini' farm |
|---|---|
| Appearance | Purple in colour, with a homogeneous texture |
| Taste | A perfect balance between the intense flavour of 'Celline' olives and the sweetness and delicacy of 'Leccine' olives |
| Curiosity | 'Leccine' and 'Celline' olives, typical of Salento, washed and dipped in water and salt for about 6 months using a natural and traditional method to eliminate the bitter aroma. The olives are then processed to extract their pul, finally the patè in potted using Apulian extra virgin olive oil |
| Our selection | The most interesting aspect of I Contadini is the deep link with the land and the traditions. The vegetables are produced by the firm, with integrated techniques, in the province of Lecce in Apulia region |
| Suggestions | Excellent for bruschetta or to suff sandwiches; delicious in combination with aged cheeses, but also sauteed with pasta |
| Weight | 100 g |
|---|---|
| Packaging | Glass jar |
The producer
I Contadini - Ugento (LE) - Apulia
Why we chose them
The Trentin family's story is one of tenacity and love for their land, Puglia. The I Contadini farm, now in its third generation, was founded in one of the
most suitable areas for growing vegetables, Puglia, more precisely in Ugento (LE), in one of the southernmost areas of Italy's "heel", in Salento. The
particular climatic conditions of this sun-kissed land, the composition of the soil and the influence of the sea allow for excellent vegetable production.
All stages of cultivation are carried out directly on the farm, from transplanting to harvesting: over 20 hectares of tomatoes, aubergines, courgettes,
peppers and artichokes are grown in open fields. Processing also takes place in the farm's facilities shortly after harvesting. An integrated farming
method has been adopted to ensure a product free of pesticide residues: before harvesting, analyses are carried out to check for product residues
and ensure the healthiness of the vegetables. Many of the vegetables harvested are dried in the sun on racks according to tradition. This is an
ancient practice that has now been almost completely abandoned because it is difficult and delicate, but it offers unparalleled results: soft pulp and
preservation of vitamins, proteins and mineral salts. What we like about this company is the combination of its connection to the land - reflected in
the name they have chosen, "I Contadini" (The Farmers) - and its entrepreneurial spirit, which translates the desire to showcase the gastronomic
heritage of a land rich in nature, traditions and hospitality into an ever-expanding range of products. Not only vegetables, but also other products that
reflect the gastronomic heritage of Salento, such as taralli, made with Senatore Cappelli durum wheat, boiled before baking, which in this case is
done twice, and containing white wine inside.
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