Black Olive Pate

This wonderful spread is crafted from Tuscan black olives and olive oil from an old Catalano family recipe. It has a smooth texture wth incredible depth of flavor.

Keep a jar on hand at all times. Perfect for bruschetta at happy hour, a quick flat bread pizza with mozzarella for a speedy weeknight supper. Also a spoonful will take a basic vinaigrette to new places! A spread of mascarpone (or cream cheese) is the perfect base for a scant spoonful of olive pate on a cracker. Will stand up to a nice big bold red!

See recipe ideas below for a speedy appetizer for unexpected company.

Black olive pate 180 g jar (6.3 oz).

Weight: 1
SKU: PAT000 Categories: ,

Additional Information

Weight 1

Reduced Shipping Costs

Many of our ingredients are perishable and therefore by necessity, require FEDEX Standard Overnight shipping. There is no way around it - it's costly, and understanding shipping calculations practically requires a degree in actuary science!

In order to help defray your cost of shipping, we have incorporated shipping discounts for many of our finer ingredients. These ingredients are noted on the web site and the discounts will be automatically calculated when the ingredient is added to your cart. These discounts are cumalitive, so you could end up with very low or no shipping charges. (dependant on your location)

The best part is that you might as well add that extra pound of mushrooms, a bottle of truffle oil, some pasta or your favorite "pantry staples" because the shipping costs may not even change!


The Trentasette collection is filled with wonderful traditional Italian favorites made from local ingredients and family recipes. The pestos, olive pate and others are all perfect pantry staples.

How to Prep/Store

Black olive pate comes in a 250 g jar. Refrigerate after opening if you won't be making use of the whole jar. Put a thin layer of olive oil on the surface to help retain freshness longer. A spoonful makes just about anything better.

Recipe Ideas

A new favorite appetizer . . . slice petite multi-colored bell peppers in half. Remove seeds and ribs. Put a small spoonful of black olive pate inside. Top with mozzarella.