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SAMPLESALE
Olive Spread
Produced By: Masseria Mirogallo
in Basilicata, Italy
A perfect paste made from flavorful, brine-cured Termiti Olives finely blended with the Belfiore family's own extra virgin olive oil. This ultra-savory patè has a spreadable, whipped texture and leaves the palate completely clean.
Termiti olives are grown by the Belfiore family on their farm in Matera, in the heart of Basilicata. The olives are harvested just as they are beginning to blush, from mid-September through mid-October. After being sorted and washed, the selected olives are cured in a brine of water and salt for 90 to 120 days, during which time they undergo the process of lactic fermentation. The olives are drained, crushed, and pitted, then blended with fine extra virgin olive oil into a luscious spread.
This patè di olive is a convenient flavor-enhancer for so many Mediterranean dishes—no need to waste time and effort pitting and chopping olives!
Product Code
51727
Unit Size
180 gr/6.3 oz
Unit/Case
6
Case Weight
2.3 kg/5 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-51727-8
Termiti olives, extra virgin olive oil, citric acid (acidifier).
- Use as the base ingredient for making tapenade.
- Spread onto a filet of salmon top with thinly sliced lemon and broil.
- Mix with chopped rosemary and rub under chicken skin before roasting.
- Hide a thin layer under the tomato sauce on pizza for a surprise hit of umami! Add a spoonful to aglio olio e peperoncino.
- Ideal to spread on crostini and top with anchovy fillets or sliced hard-boiled eggs.
- Dilute with olive oil and use as a dip for pinzimonio (fresh vegetable crudités).
A perfect paste made from flavorful, brine-cured Termiti Olives finely blended with the Belfiore family's own extra virgin olive oil. This ultra-savory patè has a spreadable, whipped texture and leaves the palate completely clean.
Termiti olives are grown by the Belfiore family on their farm in Matera, in the heart of Basilicata. The olives are harvested just as they are beginning to blush, from mid-September through mid-October. After being sorted and washed, the selected olives are cured in a brine of water and salt for 90 to 120 days, during which time they undergo the process of lactic fermentation. The olives are drained, crushed, and pitted, then blended with fine extra virgin olive oil into a luscious spread.
This patè di olive is a convenient flavor-enhancer for so many Mediterranean dishes—no need to waste time and effort pitting and chopping olives!
