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Olive pate, a sauce made by pitting olives in brine then chopped and mixed with aromatic herbs (rosemary, thyme, laurel and sage) and oil. It is a natural product, without preservatives, an excellent condiment and an excellent spread. It can be used both on first courses, such as spaghetti with olives, and spread on bread, boiled, roasted, or on poultry, fish, or eggs.
€ 3,80 VAT included