Taggiasca olives in brine
Just a little ingredient to make you lose your mind. Try on dizzying dishes.
How it’s made
In the western Ligurian Riviera, especially in the Imperia valley, we pick top-quality Taggiasca olives at their peak ripeness. The fresh olives need to be healthy, plump, and free from bruises or odd shapes, with a consistent color and no weird smells.You can enjoy them whole, just as they are picked. They’re kept in a simple brine of water and salt.
How to use it
Sometimes, all it takes to elevate a dish is just one olive. Try them to add flavor to white meats like chicken and rabbit.
Add them to homemade pizzas and focaccias, and you’ll taste the difference!
Net weight
200g
Ingredients
“Taggiasca” olives, mix of water and salt (10%).
The percentages of ingredients can vary depending on the size of the olives used (as they are packaged using a mechanical vibrating process).
No artificial colours
No preservatives (just salt as tradition)
Gluten free
Nutritional values (per 100gr.)
Energy: 1229 kj/299 Kcal
Fats: 31 g
Saturated fats: 4,1 g
Carbohydrates: 0 g
Fiber: 6,2 g
Proteins: 1,9 g
Salt: 6,4 g