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Pitted Taggiasca olives preserved in extra virgin olive oil by Giuseppe Calvi in Imperia, on the Ligurian coast. Taggiasca olives (58%), extra virgin olive oil (38%), salt and a touch of lactic acid as a natural acidity regulator. Small, round, dark, with the characteristically soft skin of the Taggiasca variety. Naturally allergen-free. 396 kcal per 100 g (drained).

The Taggiasca is a Ligurian cultivar of olive (Olea europaea), 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.

Calvi 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.

Pitted Taggiasca Olives are ready to eat — straight from the jar as an aperitivo, or in cooked dishes.

Suggestions:
• Aperitivo with Vermentino, Pigato or sparkling wine
• Tossed with pasta, capers, sun-dried tomatoes and a drizzle of EVO
• Folded into focaccia or pizza bianca dough
• In a Niçoise salad with tuna, hard-boiled egg, and green beans
• Alongside grilled fish, sea bass or sea bream
• In a slow-braised rabbit or chicken alla ligure

The oil in the jar is real extra virgin olive oil and shouldn't be wasted — use it as a dressing on salads, raw vegetables, or to finish a plate of pasta or grilled vegetables.

After opening, keep refrigerated and always cover the remaining olives with the olive oil to prevent oxidation. Please note: occasionally an olive containing its stone may still be present.

Taggiasca olives (58%), extra virgin olive oil (38%), salt, acidity regulator: lactic acid. Pitted. Naturally allergen-free. Please note: occasionally an olive containing its stone may still be present.

Average values per 100 g (drained)