The Taggiasca olives grow on terraces, some of which were laid out centuries ago. They are harvested by hand in a time-consuming process for this preparation and placed in brine to mature. After three months, they are washed, pitted and filled into jars with cold-pressed olive oil - they will keep for several months, even when opened, as long as they are covered in olive oil.

These Mediterranean delicacies come from Borghetto d'Arroscia in Liguria. The nine employees at Marco Ferrari's farm cultivate seven hectares of olive groves and three hectares of vegetable fields and only process their own harvest according to traditional family recipes. Even the olive oil in the jars is their own.

Sales description:

Pitted olives in olive oil

Ingredients:

66% pitted olives, 33% extra virgin olive oil, salt, herbs

Storage and preparation instructions:

Once opened, store in the refrigerator.

Origin / provenance:

Italy

Responsible food business operator:

Gli Orti di Massimo Galleano Via Diano Castello 94 18013 Diano Castello Italy