Taggiasca Olives in Brine


Taggiasca Olives in Brine: Excellent for a fresh and flavorful aperitif or paired with fish and meat first and second courses. Olives preserved using an ancient and natural method that preserves their properties and characteristics.

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Taggiasca Olives in Brine

Brining is a perfect method to preserve the taste and nutritional properties of food, even during cooking. Taggiasca Olives, grown in the Tolomei Olive Press, are available in brine. Try them “natural,” and you’ll experience a fruity aroma with an almond aftertaste. They are also perfect for an aperitif with pecorino cheese and fresh anchovies. The flavor is guaranteed even with a rather simple pairing.

Brining of Taggiasca Olives

Brining is a natural preservation method without accelerants. Taggiasca olives are allowed to ferment naturally. The olives are immersed in brine for at least 6 months. The brine consists of 3 ingredients:

  • Water
  • Salt
  • Aromatic herbs

No chemical preservatives, not even soda. Over the six months, the Taggiasca olives in brine are frequently turned, and the liquid must be replaced many times. Once this “long bath” in brine is completed, the olives are thoroughly rinsed and then immersed in another, much lighter brine than the first before being jarred (placed inside glass jars).

The taste of the olives is perfectly balanced: neither too salty nor too bitter.

How to Use Them

One of the best pairings is to flavor tomato sauce with Taggiasca olives to dress pasta-based first courses. For main courses, they can be paired with fish, and if you love meat, I recommend trying them with chicken or rabbit cacciatore.

How to Store Them

Once the jar is opened, they should be stored in the fridge and consumed within a few days. When the jar is sealed, it is sufficient to store them in a dark, cool, dry place, away from radiators or fireplaces.

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This product falls under the specialty category.

Additional information


190 gr – Jar