The product

Sugo alle Olive Celline

Sauce made with black olives and vegetables from Apulia
Country of origin:
Italy - Apulia
250 g
Minimum order:
1 box of 12 pieces
More Information
Description Sauce made with tomatoes, olives, onioN cultivated by I Contadini in Salento with integrated production techniques
Appearance Dark red to purple red in colour, it has a pulpy texture
Taste Intenso of black olive and with a delicate fresh tomatoes aroma
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 Suitable for pasta dishes; it is perfect combine with Feta cheese
More Information
Ingredients Tomato sauce (84%), olives kind 'Celline' olives (11,2%), extra virgin olive oil (4%), fresh onion, unrefined seasalt. TOMATO ORIGIN: ITALY
Weight 250 g
Packaging Packed in glass jar
Storage Conditions (packaged products) Store in a cool dry place, away from light and heat sources
Instructions for use After opening store in a refrigerator and use within 3 days
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 411 kJ / 99 kcal
Fat: 5,8 g
of which saturates: 1 g
Carbohydrate: 8,8 g
of which sugars: 6 g
Protein: 1,8 g
Salt: 0,7 g
Typical value per 100 g
The producer

I Contadini - Ugento (LE) - Apulia

Why we chose them
"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in Apulia, more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together with fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables. An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes, eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is taken away and the product is preserved in its organoleptic and nutritive qualities. Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far more recognizable. Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil, without preservatives
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