Taggiasca Olives, 1 kg – 35 oz Olive oil During this cycle

During this cycle

lactic ferments and salt

seafood (such as clams and mussels)

if necessary add half a glass of water to prevent it from drying out too much and at the end of cooking then blend it with an immersion blender to obtain a cream

Taggiasca Olives, 1 kg – 35 oz Olive oil During this cycleThe Taggiasca Olives take their name from the town of Taggia and have countless shades of color, with a delicate and fruity taste they represent an excellence of the Liguria region. Fresh olives, grown and harvested according to traditional techniques during the winter months, are considered the queens in the Olympus of table olives. The Taggiasca olive, with its aromatic, fruity and harmonious flavor, is consumed on its own or as an ingredient in