For this olive pesto we have selected two of the best varieties grown in the olive groves in Puglia: the Leccine of the Salento area, and the Celline di Nardò. We harvest them by hand between October and November, as it was once done, to keep its qualities intact.
The meeting of these two olives creates a pesto with an intense aroma and a rounded taste, enriched by highly selected raw materials: fresh basil and sun-dried aubergines from our garden, almonds and Parmesan. If you want to bring a simple and quality first course to the table, try our olive pesto to dress a Senatore Cappelli wheat semolina pasta.
Ingredients
- sunflower seed oil,
- olive down (variety “Leccina” e “Cellina”) (33,3%),
- dried aubergines,
- ALMONDS (2,7%),
- Parmigiano Reggiano (LATTE, sale, rennet) (2,7%),
- extra virgin olive oil,
- basil,
- lemon juice,
- garlic,
- its integral parts,
- black pepper.
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