The product

Pitted Taggiasca olives

One of the most amazing Italian Olives
Sku:
93266
Country of origin:
Italy, Liguria
Weight:
2850 g
Minimum order:
1 piece.
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Description
One of the most amazing Italian Olives. The Taggiasche has been matured for 6 months, kept in extra vergin olive oil with herbs. The calibre of these olives is superior
Appearance
The taggiasche black olives are small size, with a thin skin
Taste
Delicate, fresh and herbal. The aftertaste is fruity, sweet with hints of herbs
Curiosity
Prendono il nome dalla cittadina dove la lavorazione delle olive è stata iniziata dai monaci Benedettini nel 1600
Suggestions
Perfect as an aperitif, the olives are a basis ingredient of the Ligurian cuisine: thanks to their delicacy, they add flavor without overpowering with an excess of salt. The olive oil in which they are immersed is also a delicious dressing, suitable for many uses: try it with tomato and homemade bread or as a sauce for pasta with the addition of a bit of grated pecorino cheese
Ingredients
Olive taggiasche denocciolate 68%, olio extra vergine di oliva 31,5%, aglio, erbe aromatiche, sale. Correttore di acidità: acidolattico. Possono esservi tracce di nocciolo
May contain traces of:
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews
Weight
2850 g
Packaging
Glass Jar
Storage Conditions (packaged products)
Conservare in ambiente fresco e asciutto, al riparo dalla luce e dafonti di calore. Dopo l'apertura ricoprire d'olio, riporre in frigorifero econsumare in breve tempo
Country of origin of the primary ingredient
Italia
Nutrition Declaration
Valore energetico: 1391 kJ / 338 kcal
Grassi: 35 g
di cui saturi: 4,9 g
Carboidrati: 0,7 g
di cui zuccheri: 0,4 g
Proteine: 2 g
Sale: 2,4 g
Valori riferiti a 100 g di prodotto
The producer

Frantoio Bianco - Pontedassio (IM) - Liguria

Frantoio Bianco - Pontedassio (IM) - Liguria

Selected because

An ancient olive mill nestled in one of the many sun-drenched villages of Liguria, overlooking the sea, where generations of local people have cultivated olive trees on rugged terrain in which earth and stone merge, and where the olive harvest is still carried out entirely by hand. This is the story of Frantoio Bianco. For five generations, this artisan producer has been making extra virgin olive oil and traditional preserves using exclusively Taggiasca olives grown in its own groves. The olive trees thrive on the characteristic dry-stone terraces, just 18 kilometres from the sea, where the Bruna family cultivates more than 12,000 trees. Around half of the groves are certified organic, while the remainder are currently undergoing organic conversion.

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