Pitted Taggiasca olives

The small and sweet Taggiasca olives, typical of Liguria, have a delicate fruit fragrance. The preparation of this Ligurian speciality takes a long time because olives go trought to the traditional brine process. The stones are then eliminated and the olives are put in extra virgin olive oil.

It is a very successful product due to the delicate taste of the olives and the high quality of the extra virgin olive oil that can be used along with the olives.
Pitted olives add a delicate extra flavor to dishes; they are used with appetizers or as a finishing ingredient in salads and many other dishes, including sauces for pasta, fish and meat.