Description

Olives in brine – 100 gr Olives in brine – 100 gr The olives produced at Colle degli Ulivi are all of the “Taggiasca” variety. Qualities of excellence from our area, They can be easily recognized by the uneven color. They ripen in stages 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. Their flavor is ideal for appetizing aperitifs, and for any use in cooking.

INGREDIENTS:

Taggiasca olives, water, salt, natural flavorings (bay, thyme and rosemary)

CONSERVATION:

our olives in brine will keep for about a year from the date of packaging; the brine in which they are immersed is made with the percentage of salt necessary to keep them healthy without the addition of preservatives. After opening the jar, a white flower may appear on the surface: this is completely natural and does not alter the product. Available packages are:

340 g jar
630 g jar
1 kg basket
5 kg basket

Today the company has opened up production to the latest innovations in 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. In this way, the oil retains all its nutrients, such as polyphenols and other natural antioxidants, which finally give olio of Il Colle its typical taste of freshly harvested Taggiasca olives. 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. This attention gives rise to a genuine and valuable product. 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.