Pitted Olives in Extra Virgin Olive Oil

Pitted Olives in Extra Virgin Olive Oil are made with prized Taggiasca olives from western Liguria, processed a few hours after harvesting to preserve their aroma and taste. Preserved in extra virgin olive oil, they bring out the intense and delicate flavor of Ligurian olives, ideal for any dish.

Shelf Life: Approximately 2 Years

€7,70

Format 180 gr.

Quantity

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The Taggiasca olive is a variety typical of western Liguria and in particular from the province of Imperia. It owes its name to the town of Taggia, in the province of Imperia, near Sanremo.

This variety is one of the most renowned for the production of extra virgin olive oil and one of the best table olives, as the fruit is very tasty and rich in oil despite its small size. Its processing began in 1600 by Benedictine monks.

Ready to eat, they are the ultimate expression of the intense and delicate flavor of ripe olives.

Taggiasca olives are harvested from October to March. They are processed within a few hours of harvesting to preserve all their organoleptic properties. The olives are then sorted and stored in brine (a mixture of water, salt, and aromatic herbs) for several months. They are then pitted and preserved in extra virgin olive oil.

The taggiasca olives they are ideal as an accompaniment to an aperitif, in salads, in a delicious Ligurian sauce (tomatoes, Genovese basil, and Taggiasca olives), or with fish. The product can be used either raw or cooked in pizzas, focaccia, first courses, and main courses

Appearance: Small olives
Color: Dark
Aroma: Fruity
Flavor: Sweet with an almond aftertaste