Medium-sized olive, never homogeneous, very fleshy, dark brown in color but with varying shades from green to purple to black. The ancient traditional processing is characterized by the slow natural maturation in water and salt for at least 6 months. This slow process reduces the bitter taste without affecting the characteristic taste of the variety, typical of sweet and aromatic olives. The addition of Ligurian herbs enriches the bouquet making it unique and inimitable. It has an extremely versatile use, from aperitifs to the preparation of sauces for first courses, or as a characterizing ingredient of meat and fish main courses.
INGREDIENTS: Ligurian Taggiasca olives, water, salt. Acidity regulator: citric acid.
NUTRITIONAL VALUES for 100 g of product: Energy: 273 kcal-1124 kJ; Total fat: 27 g of which saturated fatty acids: 3.8 g; Total carbohydrates: 5 g of which sugars: 5 g; Protein: 1.5 g; Salt: 3.3 g
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