{"title":"Liguria Selection","description":"","products":[{"product_id":"olio-calvi-carciofini-extra-virgin-olive-oil","title":"Little Artichokes in Extra Virgin Olive Oil","description":"\u003cp\u003eItalian carciofini — small whole baby artichokes — preserved in extra virgin olive oil by Calvi of Imperia, in Liguria. The ingredient list is short and honest: 60% Italian artichokes, 40% extra virgin olive oil, wine vinegar, salt, with citric acid as acidity regulator and ascorbic acid as antioxidant. 180g format.\u003c\/p\u003e\u003cp\u003eCalvi is a Ligurian olive oil house based in Imperia, on the Italian Riviera. The carciofini line uses Italian artichokes preserved in Calvi's own extra virgin olive oil. The 60\/40 ratio of artichoke to oil is on the generous side — most jars on the shelf hide a much lower artichoke content under the surface.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"180 gr","offer_id":52942629798224,"sku":"OLC-006","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/image_png2103530601_1800x1800_9b9ad87d-ec19-45cf-a4fa-467a9517a589.webp?v=1779878309"},{"product_id":"olio-calvi-peperoncini-stuffed-with-tuna","title":"Stuffed Peperoncini with Tuna","description":"\u003cp\u003eItalian peperoncini — small Piedmontese chilli peppers — hand-stuffed with tuna and anchovies, then sealed in extra virgin olive oil by Calvi of Imperia, Liguria. The ingredient list is precise: 35% Italian peperoncini, 25% tuna, plus anchovies, capers, parsley, wine vinegar, salt, and Calvi's extra virgin olive oil. \u003cstrong\u003eContains fish (tuna and anchovies).\u003c\/strong\u003e 180g format.\u003c\/p\u003e\u003cp\u003eCalvi is a Ligurian olive oil house based in Imperia, on the Italian Riviera. The peperoncini farciti line uses small Piedmontese chilli peppers — picked when their heat is balanced and their colour deep — and stuffs them by hand with a mixture of tuna and anchovies. It is one of the great Italian antipasti: bold, crunchy, surprisingly elegant.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"180 gr","offer_id":53007692693840,"sku":"OLC-024","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/peperoncini_1800x1800_1.webp?v=1779878064"},{"product_id":"olio-calvi-pitted-taggiasca-olives-extra-virgin-olive-oil","title":"Pitted Taggiasca Olives in Extra Virgin Olive Oil","description":"\u003cp\u003ePitted Taggiasca olives preserved in extra virgin olive oil by Giuseppe Calvi in Imperia, on the Ligurian coast. \u003cstrong\u003eTaggiasca olives (58%)\u003c\/strong\u003e, \u003cstrong\u003eextra virgin olive oil (38%)\u003c\/strong\u003e, salt and a touch of lactic acid as a natural acidity regulator. Small, round, dark, with the characteristically soft skin of the Taggiasca variety. \u003cstrong\u003eNaturally allergen-free.\u003c\/strong\u003e 396 kcal per 100 g (drained).\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eTaggiasca\u003c\/strong\u003e is a Ligurian cultivar of olive (\u003cem\u003eOlea europaea\u003c\/em\u003e), the variety that defines the cuisine of the western Ligurian Riviera. The fruit is small but flavour-dense: nutty, gently spicy, balanced between a subtle sweetness and a faint bitterness. Pitted here for ease — eaten as is as an aperitivo, scattered over pasta, folded into focaccia, or used to elevate a fish dish. Please note: occasionally an olive containing its stone may still be present.\u003c\/p\u003e\n\u003cp\u003eCalvi was founded in Imperia in 1921 by Giuseppe Calvi; today his heirs Giovanni and Luca run the company from the family oil mill in Pontedassio. The olives are packed in Borgomaro (Imperia province). After opening, keep refrigerated and always cover the remaining olives with the olive oil from the jar to prevent oxidation. The oil itself is real extra virgin olive oil and can be used as a dressing or to finish a dish.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"180 gr","offer_id":52942727086416,"sku":"OLC-007","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/olive_1800x1800_2.webp?v=1781785613"},{"product_id":"olio-calvi-pesto-al-basilico-genovese-dop","title":"Pesto al Basilico Genovese DOP - Traditional Ligurian Pesto","description":"\u003cp\u003ePesto al Basilico Genovese DOP made by Giuseppe Calvi in Imperia, on the Ligurian coast. \u003cstrong\u003eBasilico Genovese DOP\u003c\/strong\u003e at 24%, pine nuts at 24%, \u003cstrong\u003eParmigiano Reggiano DOP\u003c\/strong\u003e and \u003cstrong\u003ePecorino Romano DOP\u003c\/strong\u003e, garlic, extra virgin olive oil. A traditional Ligurian recipe, jarred without pasteurisation to preserve the fragrance of fresh basil and its bright green colour. 596 kcal per 100 g.\u003c\/p\u003e\n\u003cp\u003eThe protected basil — \u003cem\u003eBasilico Genovese DOP\u003c\/em\u003e [Reg. CE 1623\/2005] — is the variety of \u003cem\u003eOcimum basilicum\u003c\/em\u003e cultivated only in a small handful of Ligurian municipalities. Its small, tender leaves are sweet and clean on the nose, completely free of the minty edge that basil grown in other terroirs can develop. At 24% of the recipe, it is the soul of this pesto. Pine nuts at 24% give texture and a gentle resinous nuttiness; \u003cstrong\u003eParmigiano Reggiano DOP\u003c\/strong\u003e (cow's milk) and \u003cstrong\u003ePecorino Romano DOP\u003c\/strong\u003e (sheep's milk) bring two layers of savoury depth; a measured turn of garlic threads through; extra virgin olive oil carries everything together, with a touch of sunflower oil to balance the structure. Ascorbic and citric acid stabilise the colour and acidity of the basil after grinding — small, allowed additions that let the pesto travel without losing its character.\u003c\/p\u003e\n\u003cp\u003eCalvi was founded in Imperia in 1921 by Giuseppe Calvi; today his heirs Giovanni and Luca run the company from the family oil mill in Pontedassio. Tradition asks for \u003cem\u003etrofie al pesto\u003c\/em\u003e or \u003cem\u003etrenette\u003c\/em\u003e with green beans and potato — but pesto belongs to anything it can find: gnocchi, \u003cem\u003eminestrone alla Genovese\u003c\/em\u003e finished off the heat, bruschetta, pizza bianca, boiled potatoes. The single rule is never to cook it. Always add to hot pasta off the heat, loosened with a spoon of pasta water, to preserve the basil's fragrance. After opening, keep refrigerated between 0°C and 4°C and consume within 5 days.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"180 gr","offer_id":52942749237584,"sku":"OLC-002","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/files\/pesto-calvi.jpg?v=1779806894"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/8025\/5824\/collections\/LIGURIA.jpg?v=1779799265","url":"https:\/\/dolcebuona.com\/en-eu\/collections\/liguria-selection.oembed","provider":"Dolcebuona","version":"1.0","type":"link"}