OLIVE TAPENADE in extra virgin olive oil

The olives are stored in brine for at least eight months, during which they lose most of the bitterness. The olives are then desalted, dehydrated and then pitted and chopped. The pulp is mixed with extra virgin olive oil. The pate obtained is then packaged in glass jars, which undergo a pasteurization heat treatment. This guarantees the consumer a safe product, with constant organoleptic, olfactory and visual characteristics for a period of eighteen months.