Description
Bring to perfect ripeness and placed in brine with natural flavors.
CHARACTERISTICS Whole, with a delicately bitter taste, with firm brown-green pulp. The traditional processing technique, handed down for centuries, and the microclimate of the territory have made the Taggiasca Ligure olive a precious and unique cultivar.
Optimal fruits both for the raw destination and for the production of Extra Virgin Olive Oil, with a fragrant and irresistible taste.
METHOD From November to March they are harvested and selected. They are then washed and placed in a brine of water, salt and natural flavors.
COMBINATIONS Perfect as an aperitif, they are successfully used in salads, on pizza and in various typical dishes of the Ligurian regional cuisine.
STORAGE
Keep in a cool place. After opening, keep refrigerated.
Whole Ligurian Taggiasca olives, water, salt, natural flavors, acidity regulator: citric acid.
* allergens, if present, are in bold.
NUTRITIONAL VALUES (average values per 100 g of drained product)
| energy value | 212 calories, 872 kilos |
| protein | 1.7 g |
| carbohydrates | 1.3 g |
| of which sugars | 1.3 g |
| fats | 22.2 g |
| of which saturates | 3.6 g |
| salt | 3.1 g |
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