Pitted taggiasca olives, preserved plain in brine. For pasta sauces, fish, focaccia and aperitivo.
The taggiasca is a small, oblong olive from Liguria, ranging in colour from green to purplish brown. Here it is pitted and preserved plain, in brine, with no oil.
The flavour is mild and fruity, with no bitterness, and the flesh is tender.
Ready to use, they go into Ligurian-style rabbit, focaccia, pasta sauces such as puttanesca and baked fish. Drained and dressed with olive oil, they are served as an aperitivo.
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Pitted taggiasca olives, preserved plain in brine. For pasta sauces, fish, focaccia and aperitivo.
