From the cold pressing of Taggiasche Olives we obtain an unfiltered oil that is recognized like one of the best of Italy, because its taste is more delicate than the others, a characteristic that make it the ideal complement for all high gastronomy recipes.

Its shade can vary according to the picking season but generally it is golden-yellow with a shade of green and is a result of the harvest of the first autumn months.

The olives harvested in this period of the year permit to obtain a highly digestible and long-lasting oil. Our oil is kept in dark glass bottles to preserve it longer because it does not like being in the light.

To taste it at its best, we recommend to use it to season boiled vegetables (the heat of the vegetables exalts their fragrance) or with raw vegetables. It is excellent for mixed fried fish or together with any other fish dishes.