Description

Olives in brine – 250 gr bag Olives in brine – 250 Gr bag The olives produced at Colle degli Ulivi are all of the “Taggiasca” variety, a quality of excellence in our area. Their flavor is ideal for appetizing aperitifs, and for any use in cooking. They can be easily recognized by their uneven color, have a scalar ripening from green to black, are small and are placed in brine and flavored with thyme, bay leaves and rosemary, according to a typical Ligurian recipe.

INGREDIENTS:

Taggiasca olives, water, salt, natural flavorings (bay, thyme and rosemary) In the heart of western Liguria, on the Flower Riviera, Capra Farm has been producing taggiasca olive oil for more than four generations using exclusively artisanal methods. The oil retains all of its nutrients, such as polyphenols and other natural antioxidants, which ultimately give olio of Il Colle its typical taste of freshly harvested Taggiasca olives. This attention gives rise to a genuine and valuable product. In addition, today the company has opened its production to the latest innovations in the field of olive growing, environmental protection and the highest quality standards. In fact, the olive harvest respects the right ripening time. After that, quickly start the milling process. From the olives of “Colledegli Ulivi” in the countryside of Diano Marina (IM), Azienda Agricola Colle degli Ulivi cold-pressed this extra virgin olive oil with a medium fruity flavor. Initially sweet on the palate, and with a very slight spicy aftertaste at the end. For this reason, our oil is ideal to accompany not only white meat dishes or cooked vegetables, but also salads, caprese, pinzimoni, bruschetta, and finally fish. We were born on the shore of a sea that has always combined traditions and culinary culture. The Riviera of Flowers is the “place” that inspires our world and way of working and gives impetus to our passion for quality linked to craftsmanship. Our land, divided between rock and water, urges us to seek harmony between the elements. This has been our philosophy for four generations, handed down from father to son.