Typical variety of the homonymous Greek locality, these pitted olives with an unmistakably elongated shape are extremely well known and appreciated by catering professionals. From unique flavor and unmistakable bitter taste they are perfect on their own as an aperitif or paired with cheese and vegetable dishes.

Ideal with hors d'oeuvres and with fresh sweet cheeses and perfect t enrich the flavour of meat and fish dishes. A treat for bringing out the true flavour and aroma in sauces . Small in size and delicate in colour these olives bring the typical Mediterranean cuisine to any table.

Prime quality pitted Taggiasche olives, picked in the Ligurian Riviera and preserved in extra virgin olive oil to create a product which is a a combination of the rich flavour of the olive with the sweetness of the condiment. Perfect to garnish bruschetta and croutons. They can be added to meat and fish dishes during baking in the oven to enhance the flavour of these dishes.

These small sized Taggiasche Olives, with their characteristic fruity bitter taste, are grown and picked in the Ligurian Riviera. They are carefully selected then preserved in brine. Ideal with white meat and fish dishes as well as being delicious with cold meats and fresh cheeses.

Directly from the Ligurian Riviera, these small sized Taggiasche olives are carefully picked and washed in order to preserve their delicate fruity taste. They are pitted and ideal with meat and fish dishes.

With a delicately bitter taste, with firm brown-green pulp, the traditional processing technique handed down for centuries, and the microclimate of the territory have made the Oliva Riviera unmistakable. Filled with non-persistent oil, they are perfect as an aperitif, they are successfully used in salads, on pizza and in various traditional Italian dishes.

These olives, chosen from a careful selection of the right degree of ripeness, placed in brine with natural aromas, unmistakable in shape, brown color and irresistible taste. Riviera Olives are excellent in appetizers, to accompany meat-based main courses and to be used as an ingredient in sauces.

These olives are grown in a small area in the Puglia region, largely near the country of Cerignola. Very appraciate and used in Italian cuisine, this olives, with a large caliber and a crisp and pulpy consistency, are perfect for creative aperitifs and tasty appetizers.