Cucina Antica - specialità italiane - condimenti per pasta

crema olive nere


Olive Cream

200 g n.w. glass jar

Cream for many uses. Excellent with salami and fresh tomatoes. Can be used as it is, or by diluting with mayonnaise. For a tasty morsel, use as a stuffing for cherry tomatoes after hollowing them out. Can also be used for sandwiches, pizzas, bruschettas, tarts, but also as a sauce for pasta dishes using semolina pasta. By mixing with flour and eggs, we can also create marble-effect pastries that can be topped with butter, spicy salami, dried tomatoes, cream and parsley.

Gluten-free product


Black olives (48%), olive paste (31%), olive oil, sugar, acidifier: lactic acid, spices, additive: ferrous gluconate (residual).
Recommended recipe

(for 3/4 people) 350 g fusilli 150 g Olive Cream 100 g Cucina Antica Pomodorini del Sole


Cook the fusilli so they are al dente. Heat the cherry tomatoes in a frying pan with a bit of their oil. Add the olive cream and toss the pasta in the sauce. If it turns out too dry, add a bit of cooking water.

PRICE EUR 3.51 2.98