OLIVE PÂTÉ
VIRIDIOR
We decided to present the Nocellara del Belice olives, from which the extra-virgin olive oil Viridior is extracted, in a new form.
The olive pâté we make – in three different versions – is a tasty cream to spread.
Viridior olive pâté, with its delicate and elegant savor, is perfect on crostini during gourmet aperitif or as ingredient for other recipes, to season pasta, on meat, fish and also cheese.
VIRIDIOR
SEASONED OLIVE PÂTÈ
Olives are either brined or put in the oven based on which version we need to get. Once the olives are properly brined, they need to be pitted and finely minced, adding:
99,33% of black oven baked olive, extra-virgin olive oil – Viridior, garlic, vinegar, parsley, oregano and fennel

VIRIDIOR
SEASONED OLIVE PÂTÈ
Olives are either brined or put in the oven based on which version we need to get. Once the olives are properly brined, they need to be pitted and finely minced, adding:
99,33% of black oven baked olive, extra-virgin olive oil – Viridior, garlic, vinegar, parsley, oregano and fennel

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