in Extra Vergin Olive Oil
The same variety of taggiasca olive that we produce in brine is also available stoned in extra virgin olive oil.
The procedure is more complicated in that the olives must remain in the brine for a certain period of time to eliminate the herbaceous taste. The stones are then removed, a very delicate phase given the size of the olives and only possible with the best olives.
They are then put in jars and covered in olive oil. Recommended as a garnish for canapés, a side dish for mixed boiled meat, in vegetable salad and Russian salad.
In recipes with rabbit, Ligurian style, or baked hen with fresh tomatoes.