Pitted Taggiasca Olives in Extra Virgin Olive Oil 180g

Pitted Taggiasca Olives in Extra Virgin Olive Oil 180g

The Denocciolate Taggiasche Olives in Extra Virgin Olive Oil by Venturino Bartolomeo are truly amazing! The Taggiasca olive is a cultivar of olive typical especially of the Ponente ligure and in particular of the Province of Imperia.

This variety is one of the most renowned for extra virgin olive oil production but also one of the best table olives, as the fruit, despite its small size, is indeed very tasty.

The harvesting of Taggiasca olives at the Venturino Bartolomeo Oil Mill generally takes place from October to March; once harvested, the olives reach the facility within a few hours where they are then immediately processed in order to preserve all their organoleptic properties.

The Taggiasca olives are then calibrated and preserved in brine made with a mixture of water, salt, and aromatic herbs for several months. Finally, they are pitted and preserved in the extra virgin olive oil produced by the mill itself.

Pitted Taggiasca Olives in Extra Virgin Olive Oil 180g: How is it produced

Venturino Bartolomeo, Liguria

Ingredients Pitted Taggiasca Olives in Extra Virgin Olive Oil 180g

Nutritional values