For pitted Taggiasca olives in oil the procedure is the same as for olives in brine. We select only the best fruit from our olive groves.
Our Taggiasca olives are harvested on average from October to March. They reach our plant a few hours after harvesting and are immediately processed in order to preserve all organoleptic properties. They are graded and sent to brine (a mixture of water, salt and aromatic herbs) for a few months. They are then pitted and placed in extra virgin olive oil.
Store in a cool, dry place.
Ingredients: Taggiasca olives 61%, extra virgin olive oil 36%, salt, natural flavouring, acidity regulator: citric acid
Average values per 100 g of product
Energy: Kcal: 192 / Kj: 789
Fats: 36 g
of which saturated fats: 2.8 g
Carbohydrates: 1,2 g
Sugars: 1 g
Protein: 1,7 g
Salt: 3,8 g