Storage condition: chilled
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 Niçoise. The fact that these olives can taste so different purely because of where they grow proves that terroir is everything. They are a great table olive, good for cooking in Italian style dishes - and make a damn fine olive oil too. They have a rich, yet mellow flavour and firm-textured, appealingly chewy flesh.
Taggiasca Appearance: Oval, symmetrical, light purple to purple-brown
Texture: Soft and fleshy
Uses: Table and oil
Pairs: Red wines high in tannin such as Bordeaux, Barolo and Cabernet Sauvignon
Did you know? Taggiasca makes a wonderfully fruity, creamy olive oil when it's harvested Jan-through to early March
Please note the 400g vacuum packs come as a 'dry mix' (i.e. without brine) and need to be consumed within two weeks of ordering.
NB. This olive mix contains stones
|of which Saturates||14.4g|
|of which Sugars||0g|
Taggiasca olives, Salt. Packed in: Water, Sunflower Oil.
ONCE OPENED, KEEP REFRIGERATED UNDER BRINE AND CONSUME WITHIN TWO WEEKS.