TAGGIASCA OLIVES IN BRINE

For the Taggiasca olives in brine, the Pietralata farm selects the best fruit from its olive groves. Generally, this is not done until December, so as to reach the right ripeness and proportion between green and black olives. These are then gauged for size, selected by hand and finally pickled in brine. Due to this simple procedure, the Pietralata olives are distinguished by their full-bodied texture and the perfect preservation of their flavour.

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