Ligurian Taggiasca Olives, Pitted

Ligurian Taggiasca olives, pitted and matured in Barolo barrels

Small, hand-harvested Taggiasca olives from the province of Imperia. Mild and fruity, with a fine almond note and matured in old Barolo barrels. A speciality of the Ligurian coast, pitted and in extra virgin olive oil.

How to use

A classic for Ligurian pasta, pissaladière, vitello tonnato and salade niçoise. A companion to antipasti, cheese, bread and fish, and a fine aperitif snack with wine.

Important: The olives are pitted, but may occasionally contain stones or stone fragments – please enjoy with care. After opening, store cool and covered with oil in the jar so they stay juicy and aromatic.

At a glance

• Pitted Taggiasca olives from Liguria (province of Imperia)
• Matured in old Barolo wooden barrels
• Mild and fruity with a fine almond note
• Preserved in extra virgin olive oil
• Versatile for Mediterranean cooking and antipasti

Goes well with

Mediterranean companions: Kalamata olives in sea salt brine, sun-dried tomatoes in olive oil and San Marzano tomatoes No.2. As an oil finish: LADOLEA Extra Virgin Olive Oil.

Frequently Asked Questions

What makes Taggiasca olives special?
Taggiasca is a small Ligurian olive variety, mild and fruity with a fine almond note. Maturing in old Barolo barrels gives it a delicate, lightly sweetish depth.

Are the olives really stone-free?
They are pitted, yet may occasionally contain stones or stone fragments. Please take a little care when eating them.

How do I use the olives?
On their own as an aperitif snack, in Ligurian pasta, on pissaladière, with vitello tonnato, salade niçoise, cheese and bread.

How do I store them after opening?
Keep cool and covered with oil in the jar. This keeps the olives juicy and aromatic.