The ”Taggiasche” olives in Extra-Virgin Olive Oil are a ideal snack with an aperitif, excellent for flat bread and salads,  extremely tasty in tomato sauce, in stewed rabbit and roast fish.

 

In Italy the cultivation of olive trees dates back to very ancient times, and it occupies the greater part of the coastal regions, in addition to more inland territories, where the climate allows it.
Olives are evergreen trees which can reach centuries-old ages, since they are provided with amazing longevity.
Their fruits are olives, oval drupes with a very tough osseous stone.
Amongst the olive varieties most widespread and appreciated by consumers, there are precisely the olives of Taggia, small-sized black olives, with a turgid and very tasty pulp and providing excellent oil.

In Liguria, their typical area of production, they are harvested by hand, by means of a gathering and then worked following artisan production, by using very ancient traditional techniques. Later on, they are pickled in order that they lose the bitter hint characteristic of their taste, so that they are finally ready to be eaten.
They can thus be used in numerous and different ways: as appetizing snacks, to make tasty salads and pastas, and, as for cooking, with some kinds of meat, such as rabbit and lamb.

Their preservation in oil, on the contrary, makes them particularly delicate and perfect to match with uncountable dishes.

 

Ingredients: Stoned olives of Taggia 70%, extra-virgin olive oil –originally– 29%, aromatic herbs.