The famous small taggiasca type olives, fleshy and tasty. Pitted and preserved in extra virgin olive oil in a small pot of 230g. Picked on hundred-year-old olive trees at 700 meters above sea level, it is a concentrate of flavor and sweetness, to be crunched as an aperitif, to mix with pasta or rice salads, to combine with white meats or fish .

 

All the great starred chefs love it. A must try, tuna spaghetti, datterini tomatoes and taggiasche olives or oven hake covered with olives and tomatoes datterini.