Giribizzi Black Olive Pate 200g

I found this black olive pate in Sicily where there are many types of olives to choose from. I was intent on finding a producer who did not use any lactic or citric acids and, instead, a natural (and traditional) process of oxidation. When you see a black coloured pate it’s usually the result of the “Californian process” where caustic soda is used to give a deep black colour. In our olives, there is no use of caustic soda, only natural, artisan methods which naturally preserve the flavour and texture of the olive fruit.

The olives used in our Giribizzi pate are the Nocellara variety. As soon as they are harvested, the olives go through the natural process of oxidation in the open air. They are then briefly submerged in boiling water to eliminate any traces of bacteria. They are then kept in drums for 10 months in water and salt. After being pasteurised, they are finely ground and put into jars. The final product is a deep pink/brown colour which is typical of this variety and thanks to the natural process used. 100% natural, 100% delicious.