The Olive 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 walnuts, in order to create this very particular cream. The walnut is the fruit of the Juglans regia, a plant originating from Asia and the slopes of the Himalayas, that was introduced to Europe in very ancient times. It can be an excellent part of hors d’oeuvres. Superb as a spread on toasted bread and as a sauce for pasta.

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In stock

Additional information

Weight 0,335 kg
Dimensions 6,5 × 6,5 × 8,0 cm

olives 85%, nuts 5%, extra virgin olive oil, salt.
Allergens: nuts


Cook the pasta (best with spaghetti or penne) and add the Olive and walnut cream, then sprinkle with fresh basil or parsley and serve. Also, very good on bruschette and canapés.


Walnuts contain vitamin E that in combination with arginine and Omega3 fats, contribute in reducing the risk of atherosclerotic plaques, as they all have antioxidant properties. Olives, thanks to the unsaturated fats and fibres they contain, are suggested for preventing heart disease; they can also help in reducing cholesterol.

Gross weight

335 g. / 11.8 oz.

Net weight

180 g. / 6.3 oz.

Shelf life

24 months