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Olympia Provisions Pork Pistachio Pate

Olympia Provisions Pork Pistachio Pate meats

$16.00 / 8oz Each
Olympia Provisions Pork Pistachio Pate meats
Olympia Provisions Pork Pistachio Pate
  • by Olympia Provisions
  • United States

This rich, rustic pork pate is marinated in red wine, fresh thyme and shallots, and studded with California pistachios, giving it an herbaceous essence and light crunch. Decadent and silky, this nutty pate is the ultimate pairing with a spiced jam like Murray's Spiced Cherry Preserves, a hearty baguette, and a glass of red wine. Dropship items are excluded from our substitutions policy.

Pork, pork fat, water, Swiss cheese (pasteurized cows milk, cheese culture, salt, enzymes), milk powder, less than 2%: salt, cultured dextrose, dried vinegar, garlic, spices, swiss chard powder, dextrose, natural flavors, lactic acid culture. Hog Casing. Contains Milk.
  • This is a country style paté, which means its texture is coarse, not whipped or pureéd - you'll slice it, rather than spreading it. It’s made with coarse ground pork and liver mixed with fresh herbs and spices and bound with a traditional panade. It is then gently steamed and capped with Olympia’s house-rendered lard.
  • This makes a wonderful addition with like Olympia Provisions Green Peppercorn Pate and Olympia Provisions Pork Liver Mousse.
  • Through our partnership, Olympia Provisions orders will be shipped from an alternate facility outside of Murray’s. You will receive a separate tracking number from Olympia Provisions for your order.
  • Established in 2009, Olympia Provisions was Oregon’s first USDA-approved salumeria.
  • Founder Elias Cairo, a first-generation Greek-American, grew up around charcuterie—his father would often craft his own meats at home.
  • His upbringing, along with his travels and apprenticeships around Europe, inspired him to start Olympia Provisions, to share these traditional techniques with Americans.
  • The company uses antibiotic-free pork and high-quality ingredients like freshly ground spices.
  • They form their meats with natural casings and allow them to age naturally, without relying on hot-incubation, cooking, or irradiation.

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