Taggiasca Olives - Pitted
Region: Liguria, Italy
Description: The jewel of northern Italy - the Taggiasca Olive. It is one of the most popular varieties in the north of Italy around Liguria, and is also found in the neighbouring region of Nice in southern France. The variety is also known as the Cailletier. The Nicoise olive is actually the same variety as the Taggiasca / Cailletier. Nicoise refers to the curing method use to prepare those olives. The Taggiasca is harvested when it is a little darker - ranging in colours from brown-green to brown-purple. The variation in colours attests to the purity of this natural product. These olives are also packed in their natral brine and are pitted. Perfect for using in dishes like pasta, pizza, and salads.
Ingredients: Taggiasca olives, water, salt, lactic acid.
Tasting Profile: The Taggiasca olive is rich in flavour and with a slight, pleasant bitterness. They present the palate with an exceptional olive taste, a firm texture, and a clean full flavour. The Taggiasca will complement pizzas, salads, pasta dishes, fish dishes, and even sandwiches. These olives are pitted - contain NO pits, and are packed in their natural olive brine.