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 6 people):

500 g pasta

1 jar of Olive Cream

4 spoonfuls of extra virgin olive oil

1/2 onion

one clove of garlic

2 or 3 small anchovies

some cream

a handful of grated parmesan




Fry the chopped onion in the oil.

Add the Olive Cream, anchovies and finely chopped garlic.

Mix and add the cream.

Boil the pasta, mix, stir in the parmesan and serve.



PRICE EUR 3.51 2.98