The olive cultivation has ancient origins, dating as far back as 5,000-3,000 B.C. Originally from Asia, it has a meaty consistency, oily pulp and is black or dark purple when fully mature. Only when the olives have matured properly, they are processed along with the almonds, in order to create this very particular cream. Almonds are widely used in different cuisines, in cooking both sweet and savoury products; they are hand harvested using rods in order to preserve the pleasantness of their taste. This product is best employed as a spread on toasted bread or in combination with seasoned cheeses for a hors d’oeuvre.