Taggiasca Pitted Olives in Extra Virgin Olive Oil

Produced from the finest black olives the Ligurian Riviera can offer. Each fruit has been hand-picked from groves cultivated deep in the world’s top olive-producing region, near Taggia in northwestern Italy — home to the most stunning olive products and a place perfect for growing them.

After whole drupes are harvested, each olive is pickled then separated carefully from its stone, and the whole pulp finely ground. The final product: a rich, creamy paste combined with premium quality extra virgin olive oil, making the pulp smooth and flavorful. Lastly, it is lightly salted for flavoring and preservation. The final composition is 90% Taggiasca olives, 9% extra virgin olive oil, and 1% salt.

Each serving of Taggiasca olive pulp adds a powerful layer of flavor to many different dishes. It’s fit to prepare appetizers, snacks, canapés, and much more. Highly recommended as a topping for Tagliolini and similar pastas, as well as on toasts for an aperitif, in vinaigrettes, risotto, or as a side for fish or vegetables.