The dried Taggiasca olives served here are unusual: they are crunchy and crispy, making them a delicious snack and a good accompaniment to an aperitif. Their production is quite complex. The olives, which are hand-picked on the day of harvest, are washed with water and fermented in brine with thyme and bay leaves for a whole month. As soon as they are ready to eat, they are pitted and dried by hand. Of course, the dried Taggiasca olives can also be used in the kitchen: They combine well with pasta, seafood and meat dishes.

In the village of Lucinasco in Liguria lies the farm of the Calcias, who market their olives and the products made from them under the Petricor brand. Liguria is particularly known for its Taggiasca olives, and the same Taggiasca olive trees are also cultivated by Giada Calzia, who currently runs the farm, continuing the long-standing family tradition. The Calcia family, who live on the farm in close contact with nature, rely on a consistent mix of dynamic processes and the latest research results, from the cultivation of the olive trees to the bottling of the products. All of this is done with respect for tradition and with authentic passion.

Sales description:

Dried Taggiasca olives

Ingredients:

Taggiasca olives

Storage and preparation instructions:

Store protected from air and light at a temperature of 5 to 25 °C.

Origin / provenance:

Italy

Responsible food business operator:

Azienda Agricola Calzia Euro
Reg. Noce, 1
Lucinasco (IM)
Italy