Leccine and celline olives are typical of our area. They are harvested between October and November, and are immediately delivered by the olive growers on our farm. They are washed and deamarized in water and salt for about 6 months through a method that is therefore natural and linked to our tradition. The olives are then processed to extract the pulp that makes up this pâté composed of both varieties, to give a perfect balance of taste and color. The pâté is invading, obviously using extra virgin olive oil.