For olives of taggiasca cultivars pitted in oil, the process is that of olives in brine. The best fruits of our olive groves are then selected.
The harvest of our Taggiasca olives is mediamene from October to March. They reach our factory just a few hours from the harvest and are immediately processed in order to safeguard all the organoleptic properties. They are calibrated and destined to the brine (mixture of water, salt and aromatic herbs) for a few months. Subsequently they are pitted and put in extra virgin olive oil.
Keep in a cold and dry place.
Ingredients: Taggiasche Olives 61%, extra virgin olive oil 36%, salt, natural flavorings, acidity regulator: citric acid
Average values for 100 gr
- Power 192 KJ / 789 kcal
- Fat 36 g
- Of which saturated fatty acids 2.8 g
- Carbohydrates 1.2 g
- Of which sugars 1 g
- Protein 1.7 g
- Salt 3.8 g