A creamy and intense Apulian olive pâté, perfect for spreading on crostini, bruschetta and friselle pugliesi, or for serving in the middle of an Apulian-style aperitif with homemade bread. It is also the perfect base for your gourmet sandwiches, instead of the more classic and obvious mayonnaise. Finally, it can be easily transformed into an excellent sauce for pasta: just cook the pasta in boiling salted water and then dress it with the olive pâté, mixing it with a little cooking water and a tablespoon of extra virgin olive oil. A must-have in the pantry and very healthy, thanks to the presence of monocultivar Leccino olive oil, native to Puglia and much appreciated for its high polyphenol content.