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.
Pairing suggestions:
Cheese platter, charcuterie board, olive and artisan bread appetizer. Mediterranean pasta salad, black olive and feta rice salad, sundried tomato and olive orzo salad.
