Ingredients:
Olives (60%), dressing based on extra virgin olive oil with orange, salt, citric and ascorbic acid.Package:
150g can
Production:
Our patés are exclusively made by selected first quality grounded and seasoned brine olive. Then we mix the cream with our extra virgin olive oil with lemon. Our GREEN OLIVES PATE’ WITH ORANGE is ready to be potted and pasteurized. Despite executing an handmade process, the farm respects every sanitary measures provided for by the law (HACCP system).
Taste:
To the smell it releases a fresh note of orange, to the taste it presents a strong flavor, a modern interpretation of ancient taste. It’s perfect for bruschetta, canape, vol-au-vent, to be served as appetizers or light entrées, simple but enjoyable. Also great paired with cheese.
RECIPE
DIFFICULTY: Medium
PREPARATION TIME: 1 day resting and 1 hour and 30 minutes
INGREDIENTS:
1 octopus (1kg - 1,5kg)
100 gr olives from Gaeta
100 gr wild arugula
3 oranges
1 package of feta
3 kaiser roll of natural leavening
2 tablespoons olive oil paté with orange
2 tablespoons bio olive oil with orange
100 gr olives from Gaeta
100 gr wild arugula
3 oranges
1 package of feta
3 kaiser roll of natural leavening
2 tablespoons olive oil paté with orange
2 tablespoons bio olive oil with orange
METHOD:
Hold the octopus in the freezer for a whole night. Take it away making it defrost in the fridge in order to avoid a bacterial proliferation. Boil a large amount of water. When it boils put the octopus in and lower the fire. Cook covered for 45 minutes. Cool down the octopus in its own water and then put it back in the fridge. Meanwhile cut oranges in slices. Cut very thin slices of bread, then put them in the oven with a drop of oil and toast for 4 minutes. Them hold them in the oven to dry. Take the octopus, put in a pan the olive oil with orange and sear the octopus divided in part. Set up the dish putting the octopus with 2 tablespoons of olive oil paté with orange, the olives, orange slices and feta crumbled. Add croutons in the end.