Black Olive Sauce
Black Olive Sauce
Black Olive Sauce
Black Olive Sauce
Black Olive Sauce
Black Olive Sauce

Black Olive Sauce


Lovers of black olives will adore this Black Olive Sauce, characterized by intense and deep flavour, absolutely unparalleled. Made from finely grinding carefully selected olives, it will be a real surprise to discover its flavour. This sauce is a perfect condiment for pasta dishes or even more delicious spread on warm bread, to savour the aroma and enjoy all the pleasure.

Type:Black Olive Sauce
Producer: Oleificio Silvestri Rosina
Made in: Marche (Italia)
Net Weight: 200 g
Recipe by Tasting Marche: Fusilli with two types of olives


The olives have always been very popular on the italian table. Their color naturally depends on the variety and the degree of ripeness. In any case they are more digestible than the green ones as they contain a smaller amount of carbohydrates. To make this sauce the olives are carefully selected, pitted and finely ground.


Oleificio Silvestri Rosina srl. Via Schiavoni 3. Spinetoli (AP). Oleificio Silvestri Rosina is located in a lush valley where the oil has always been the pride of the peasant culture. It is a family business producing extra virgin olive oil for over seventy years. The love for the tradition and authenticity of the products led the founders, Franco Albertini and Rosina Silvestri, to attain great success and a growing demand for their products. With the passing of years, children and grandchildren began their career in the company, bringing a great contribution to the further development of production.

Black olives in brine 85%, extra virgin olive oil, white wine, salt. Once opened, store in the fridge. Nutritional values for 100 gr: Energy 299 kcal / 1230 kj, Fats 30,2 g. of wich satured fatty acids 2,96 g. Carbohydrates 3,80 g., of wich sugar 0,6 g. Dietary fibres 0,7 g.; Proteins 2,7 g. Salt 1,54 g.

General Information: Sauces and creams allow amalgamating different foods, making them more compact and homogeneous. They are used to accompany meat, fish and vegetables or spread on bread or directly to season pasta. How to eat: As food accompaniment, you should pour sauce directly on the meal, at the preferred temperature, or spread it on toasted bread. As seasoning for pasta, you have to heat the sauce in a pan, wait until it starts simmering, and turn off the stove. Add drained pasta to the hot sauce and sauté in the pan over low heat for a few minutes. It can be dressed with a drizzle of olive oil.

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