Fratepietro green olive (paté) tapenade

Fratepietro Bella di Cerignola Green Olive Pâté – A Southern Italian Classic

A rich, creamy tapenade made from 82% Bella di Cerignola green olives — the largest and most celebrated olive variety in Italy. Slow-fermented in brine following the traditional Sevillian method, then stone-pitted, blended and finished with extra virgin olive oil, this pâté brings the unmistakable flavour of Puglia straight to your table. Made by hand on the Fratepietro family estate in Cerignola since 1890.

Format: 212 ml, net weight 180 grams

Ingredients: Green olives "Bella di Cerignola" (82%), sunflower oil, extra virgin olive oil, salt. Acidity regulators: lactic acid, citric acid. Antioxidant: ascorbic acid.

Allergens: No allergens present. Produced in a facility that does not handle allergens.

Storage

Store in a cool, dry place away from heat and light. Once opened, keep refrigerated and consume within 7 days. Despite scrupulous checks, fragments of olive stone may occasionally be present.

1. What is Bella di Cerignola Green Olive Pâté?

This is a smooth, spreadable olive pâté — sometimes called a tapenade — made exclusively from Bella di Cerignola green olives, Italy's most iconic and prized table olive variety. Unlike tapenade blended from several olive types, Fratepietro's version is built entirely around a single variety, allowing the Bella di Cerignola's characteristic mild, buttery flavour to come through clearly.

The olives are pitted and blended with extra virgin olive oil and sunflower oil to create a texture that is creamy and smooth, with a pale green-yellow colour and a pleasantly mild, slightly tangy finish — typical of healthy, carefully cured olives.

2. What makes Bella di Cerignola olives special?

The Bella di Cerignola is widely regarded as the finest table olive in the world — the largest variety known, instantly recognisable for its remarkable size, glossy green skin and exceptionally meaty, juicy flesh. Its flavour is milder and sweeter than most other olive varieties, with a subtle herbaceous note and a clean finish that makes it equally at home on an aperitivo plate or transformed into a spread like this pâté.

The olives used in this pâté are grown on the Fratepietro estate in Cerignola, in the province of Foggia — a territory historically known as Puglia Imperiale, the fertile plains that stretch beneath Castel del Monte, Frederick II of Swabia's legendary hunting retreat. The Fratepietro family has cultivated olive trees on this land since 1890, now in its fifth generation.

3. How do I use green olive pâté?

This pâté is one of the most versatile ingredients in the Italian pantry. Here are some of our favourite ways to use it:

• On bread or crostini — Spread generously over toasted sourdough or bruschetta, top with a sliver of sun-dried tomato or a flake of sea salt.
• Pasta sauce — Stir a spoonful through freshly cooked spaghetti or linguine with a squeeze of lemon, chilli flakes and a drizzle of extra virgin olive oil for an instant, no-cook sauce.
• Antipasto board — Serve alongside whole Bella di Cerignola olives, cured meats, aged Pecorino and good bread as part of a Southern Italian aperitivo spread.
• Dip & dressing — Thin with a little extra virgin olive oil and lemon juice to make a loose dressing for grilled vegetables, roasted peppers or a warm potato salad.
• Stuffed chicken or fish — Use as a flavour-packed filling under the skin of chicken thighs before roasting, or spread over white fish fillets before baking.
• Pizza & flatbreads — Replace tomato sauce with this pâté as a base on white pizza, topped with buffalo mozzarella and fresh basil.

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