How it’s made

In the western Ligurian Riviera, particularly in the Imperia valley, we harvest premium Taggiasca olives, carefully selected and picked at the perfect ripeness. The freshly harvested olives must be healthy, plump, free from bruises or deformities, and have a uniform color with no blemishes apart from their natural pigmentation. They should also have no unusual odors. After a period in brine, the olives are pitted and mechanically crushed. A drizzle of extra virgin olive oil is added to the paste to enhance its delicacy. This results in a flavorful cream with a smooth texture.

How to use it

Great for spreading on warm crostini or a nice slice of bread with burrata. Just add a few spoonfuls to your sauces, and your pasta dishes will be amazing.

Net weight

180g

Ingredients

Pitted “Taggiasca” olives 90% ± 5, extra virgin olive oil 6%. ±4, salt.
No artificial colours
No preservatives (just salt as tradition)
Gluten free

Nutritional values (per 100gr.)

Energy: 1184 kj/288 Kcal
Fats: 30 g
Saturated fats: 3,8 g
Carbohydrates: 0 g
Fiber: 5,8 g
Proteins: 1,6 g
Salt: 4 g