Taggiasca are small purple olives that have been cultivated in Liguria for centuries. It grows on the Cailletier tree, exactly the same cultivar as the Spanish Cuquillos, and the French Nicoise The fact that these olives can taste so different purely because of where they grow proves that terroir is everything. Great table olive, good for cooking in Italian style dishes - and makes a damn fine olive oil too. They have a rich yet mellow flavour and firm-textured, appealingly chewy flesh.
|of which Saturates||2.3g|
|of which Sugars||0.1g|
ONCE OPENED, KEEP REFRIGERATED UNDER BRINE AND CONSUME WITHIN TWO WEEKS.