The Taggiasca olive is an olive tree cultivar that is typical, above all, of western Liguria and in particular of the whole province of Imperia and some parts of the province of Savona. Harvesting is carried out by hand and both ripe and sharper, less ripe olives are selected. They are subsequently brined and finally pitted and covered with Extra Virgin Olive Oil. These olives are excellent for use in cooking as they retain all their wonderful aroma and unique flavour. They are delicious and ready to use, ideal as appetizers, to garnish pizzas and salads and in preparing meat and fish dishes.
Pitted “Taggiasca” Olives
The Taggiasca olive is an olive tree cultivar that is typical, above all, of western Liguria and in particular of the whole province of Imperia and some parts of the province of Savona.
Ingredients
Pitted Taggiasca olives 66%, Extra Virgin Olive Oil 33%, salt. Procuct pitted in a continous cycle but exceptionally some pits may be present.
Origin
Liguria, Italy
Packaging
Container – 180 g round glass jar + cap + warranty seal
Related products
-
The Cellina di Nardò olive, also known as Saracena or Scurranese, is widespread in the Lecce area of Puglia, where its cultivation covers some 35,000 hectares.
-
Basil is the king of Mediterranean cuisine, thanks to its unmistakable aroma: it is perfect for seasoning and decorating numerous dishes.
-
Extra Virgin Olive Oil Lametia DOP is produced exclusively in the municipalities in the plains of Lamezia Terme, in the province of Catanzaro (CZ) Italy, which have obtained the coveted EU quality seal (PDO in English: Protected Designation of Origin). It is obtained from the ‘Carolea’ olive cultivar present in the olive groves, in quantities no lower than 90%.
-
Particularly pleasant on the palate, this Extra Virgin Olive Oil DOP has a delicate and fruity flavour with a note of sweet almond, low acidity and excellent digestibility.
