Pitted olives Taggiasca in EVO oil
Taggiasca olives, a characteristic of the hills of Oneglia, the best of those hand-picked, are prepared according to two ancient Ligurian recipes of the great-grandfather of the Mela family whose nickname was "Baciccia". In "brine" with water, salt, thyme, bay leaves, rosemary and "in extra virgin olive oil" after having carefully pitted. Two ways to appreciate its pleasant taste tending to sweet and pleasantly fruity. These small but tasty olives are found only in the province of Imperia in the Riviera di Ponente.
Ideal appetizer with an aperitif, excellent for focaccia, pizza, salads, delicious in tomato sauce, stewed rabbit and baked fish.