Taggiasca olives are a delicacy from the region Liguria. They have a delicate and perfectly balanced flavour with a pleasant bitter note. They are small, fleshy and have a very thin skin; these olives are addictive, we cannot stop eating them! Pitted Taggiasca olives are very versatile in the kitchen. They can add a twist to any type of salad and they are a must in the Ligurian Condiglione salad. They are ideal in pasta sauces, in condiments to pair with chicken and fish or to snack on as an appetizer. Add them to pan-seared artichokes, escarole or bell peppers to make an extraordinary side dish. Guido Novaro is the descendant of a family of olive oil refiners and aficionados. Since 1860, when his great-great-grandfather Agostino founded the company, the Novaro family has been raising awareness about olive oil. Every processing step is characterised by the highest quality – from the selection of cultivars, through extraction and bottling, to packaging. The best tradition from the olive tree groves in Lucinasco to a bottle.
Hand-picked in autumn - between October and November - brined olives belonging to the Leccino cultivar are delicious and fleshy. They are not very big, but they have a strong, slightly spicy flavour and are ideally eaten during an aperitif or as part of a cold cut and cheese platter. These olives, handled with great care, come from the olive tree groves of the Frisino farm, a truly remarkable company located in Apulia, which is renowned for its extra virgin olive oil production. Frisino follows the traditional recipe which never fails to amaze us. We like to eat them with: Tuscan pecorino cheese Salads