Small whole Taggiasca olives, so with the kernel, in brine, of various colors ranging from green to black-purplish; ideal in salad, aperitif or on your salty pies, pizzas, etc...
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"Cousin" of the olive from Nice, this small olive grows on hillsides Maritimes Alps into northern Italy. It is harvested in the winter between November and March. it is sweet, soft and fruity, considered one of the best olives in the world. The peculiarity of the soil, sunshine and the fact that it is harvested later which gives it a different fruity flavor.
It contains fresh almond and artichoke notes, followed by slightly spicy ones.
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