Pate Of Olives and Almonds

Description

PRODUCTION TECHNIQUES

Leccine olives are used for the production of the “Olive and almond patè”. After having washed and dried them, they are

passed into the pitter. The obtained olive pulp is blended with almonds and extra virgin olive oil, to obtain a cream. The product obtained is finally placed in jars which, after being hermetically closed, are placed in the baskets for pasteurization where they remain immersed for 15 minutes in water brought to a temperature of 102 ° C, until a core temperature of 87 ° C is reached . of the product itself.

PAIRINGS

The olive and almond pate is excellent for seasoning meats, creating dry pasta or appetizing appetizers, or to

accompany cheeses.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 10 boxes, bumping or knocking over the packaging. In case of overturning a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store it in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.