The olive patè is obtained by mixing olives and olive oil. The consistency is pasty. the color is dark brown, and is characterized by an aromatic smell and a typically salty taste.
Genuine artichokes from our garden worked by hand, chili pepper and 100% Italian extra virgin olive oil: these ingredients are enough to obtain a bruschetta that will conquer you with its distinctive taste.
Thistles are vegetables rich in fiber and mineral salts, with multiple beneficial properties. In this recipe, we use only the hunchbacked thistle of Nizza Monferrato, a variety known throughout Italy for its sweetness and crunchiness.
This olive pulp is obtained from our Taggiasca olives in brine; the fruits are separated from the kernel and the pulp is ground, the final addition of extra virgin taggiasca olive oil makes it soft and creamy.
This paté of dried tomatoes is a real explosion of taste for appetizers, canapés, bruschetta.
