{"id":4688721182805,"title":"Taggiasca Olives, 1 kg – 35 oz","handle":"taggiasca-olives-1kg-35-oz","description":"\u003cp\u003eThe Taggiasca Olives take their name from the town of Taggia and have countless shades of color, with a delicate and fruity taste they represent an excellence of the Liguria region. Fresh olives, grown and harvested according to traditional techniques during the winter months, are considered the queens in the Olympus of table olives. The Taggiasca olive, with its aromatic, fruity and harmonious flavor, is consumed on its own or as an ingredient in many recipes. In particular, it is inserted in stewed meat and fish dishes or in vegetable and vegetable side dishes. Another typical regional use is with first courses, where the olive flavor becomes the main flavor of the condiment or with the fish in the renowned Ligurian trenette. For you in a big quantity in the 1 Kg size (35 oz.).\u003c\/p\u003e\n\u003cp\u003eProduct in: ITALY\u003c\/p\u003e\n\u003cp\u003eRECIPE: PASTA WITH TAGGIASCA OLIVES\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS: CASERECCIE PASTA, TAGGIASCA OLIVES, TOMATOES, CAPERS, SALT, OIL, COURGETTES, GARLIC\u003c\/p\u003e\n\u003cp\u003eMETHOD: To prepare the pasta with Taggiasca olives, boil plenty of water for the pasta, add salt to the boil and cook the caserecce (6 to 8 minutes). Peel and cut the courgettes into fillets. Heat 3 tablespoons of oil in a pan. Flavor it with a clove of garlic, deprived of any sprout and chopped, and with a handful of marjoram. Add the zucchini then let them dry. Complete with the tomatoes, peeled and diced. Cook for 3 minutes. Finally add the sliced olives and the capers, rinsed and drained. Drain the pasta, season with the sauce and serve immediately.\u003c\/p\u003e","published_at":"2020-06-03T11:10:32-06:00","created_at":"2020-06-03T14:09:32-06:00","vendor":"Iposea","type":"Olives","tags":["olive","Olives"],"price":3695,"price_min":3695,"price_max":3695,"available":true,"price_varies":false,"compare_at_price":0,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32412065431637,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Taggiasca Olives, 1 kg – 35 oz","public_title":null,"options":["Default Title"],"price":3695,"weight":992,"compare_at_price":0,"inventory_management":"shopify","barcode":"8003850292825","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/iposea6_7dda8241-056a-4bc3-84e7-c9894b2e3c2e.jpg?v=1606240040"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/iposea6_7dda8241-056a-4bc3-84e7-c9894b2e3c2e.jpg?v=1606240040","options":["Title"],"media":[{"alt":null,"id":15025977131178,"position":1,"preview_image":{"aspect_ratio":0.75,"height":400,"width":300,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/iposea6_7dda8241-056a-4bc3-84e7-c9894b2e3c2e.jpg?v=1606240040"},"aspect_ratio":0.75,"height":400,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/iposea6_7dda8241-056a-4bc3-84e7-c9894b2e3c2e.jpg?v=1606240040","width":300}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eThe Taggiasca Olives take their name from the town of Taggia and have countless shades of color, with a delicate and fruity taste they represent an excellence of the Liguria region. Fresh olives, grown and harvested according to traditional techniques during the winter months, are considered the queens in the Olympus of table olives. The Taggiasca olive, with its aromatic, fruity and harmonious flavor, is consumed on its own or as an ingredient in many recipes. In particular, it is inserted in stewed meat and fish dishes or in vegetable and vegetable side dishes. Another typical regional use is with first courses, where the olive flavor becomes the main flavor of the condiment or with the fish in the renowned Ligurian trenette. For you in a big quantity in the 1 Kg size (35 oz.).\u003c\/p\u003e\n\u003cp\u003eProduct in: ITALY\u003c\/p\u003e\n\u003cp\u003eRECIPE: PASTA WITH TAGGIASCA OLIVES\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS: CASERECCIE PASTA, TAGGIASCA OLIVES, TOMATOES, CAPERS, SALT, OIL, COURGETTES, GARLIC\u003c\/p\u003e\n\u003cp\u003eMETHOD: To prepare the pasta with Taggiasca olives, boil plenty of water for the pasta, add salt to the boil and cook the caserecce (6 to 8 minutes). Peel and cut the courgettes into fillets. Heat 3 tablespoons of oil in a pan. Flavor it with a clove of garlic, deprived of any sprout and chopped, and with a handful of marjoram. Add the zucchini then let them dry. Complete with the tomatoes, peeled and diced. Cook for 3 minutes. Finally add the sliced olives and the capers, rinsed and drained. Drain the pasta, season with the sauce and serve immediately.\u003c\/p\u003e"}

Taggiasca Olives, 1 kg – 35 oz

Product Description

The Taggiasca Olives take their name from the town of Taggia and have countless shades of color, with a delicate and fruity taste they represent an excellence of the Liguria region. Fresh olives, grown and harvested according to traditional techniques during the winter months, are considered the queens in the Olympus of table olives. The Taggiasca olive, with its aromatic, fruity and harmonious flavor, is consumed on its own or as an ingredient in many recipes. In particular, it is inserted in stewed meat and fish dishes or in vegetable and vegetable side dishes. Another typical regional use is with first courses, where the olive flavor becomes the main flavor of the condiment or with the fish in the renowned Ligurian trenette. For you in a big quantity in the 1 Kg size (35 oz.).

Product in: ITALY

RECIPE: PASTA WITH TAGGIASCA OLIVES

INGREDIENTS: CASERECCIE PASTA, TAGGIASCA OLIVES, TOMATOES, CAPERS, SALT, OIL, COURGETTES, GARLIC

METHOD: To prepare the pasta with Taggiasca olives, boil plenty of water for the pasta, add salt to the boil and cook the caserecce (6 to 8 minutes). Peel and cut the courgettes into fillets. Heat 3 tablespoons of oil in a pan. Flavor it with a clove of garlic, deprived of any sprout and chopped, and with a handful of marjoram. Add the zucchini then let them dry. Complete with the tomatoes, peeled and diced. Cook for 3 minutes. Finally add the sliced olives and the capers, rinsed and drained. Drain the pasta, season with the sauce and serve immediately.

$36.95
Maximum quantity available reached.

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