The Taggiasca olive is an olive cultivar typical of Western Liguria, specifically the province of Imperia. Initially it was used almost entirely for the production of oil and was only transformed into brine for family consumption. Thanks to its high oil content that makes it particularly sweet and its very thin skin, in the last twenty years it has become one of the most sought-after varieties for consumption in brine.
Our Taggiasca olives are harvested between October and March and as soon as they are picked they are defoliated, washed, calibrated and immediately placed in brine. Brine is a solution of water, salt and aromatic herbs typical of the Ligurian territory. After about 6 months of maturation they can be packaged whole or pitted in brine or pitted and preserved in extra virgin olive oil. They can be used as an appetizer, in salads, in cooking or to create simple and tasty sauces.
AVERAGE NUTRITIONAL VALUES PER 100g OF PRODUCT ENERGY 1453kj / 353kcal FAT 36.9g OF WHICH SATURATED FATTY ACIDS 5.8g CARBOHYDRATES 1.9g OF WHICH SUGARS 0.9g PROTEIN 1.6g SALT 2.49g
