Better used as an ingredient for sauces and condiments of first and second courses, the Taggiasca are placed in extra virgin olive oil, chosen with a particularly sweet taste, with the function of preserving and protecting them and, at the same time, of softening their taste and making them even more appetizing. Particularly suitable for the preparation of tomato-based pasta sauces and sauces, in white or red, for main courses of meat and fish.
INGREDIENTS: Pitted Ligurian Taggiasca olives 63%, extra virgin olive oil, rosemary, thyme, bay leaf, salt. Acidity regulator: citric acid.
NUTRITIONAL VALUES for 100 g of product: Energy: 255 kcal – 1063 kJ; Total fat: 15 g of which saturated fatty acids: 2 g; Total carbohydrates: 29 g of which sugars: 0.1 g; Proteins: 0.9; Salt 3.1 g