Frantoio

The small Taggiasca olive is the characteristic olive from the hills of Oneglia. Harvested by hand and according to old traditions from the time of our great-grandfather, it is either preserved in brine with thyme, bay and rosemary or in extra virgin olive oil and later has the stones removed. Two preparations that preserve the finesse of the olive and its fruity flavour. This Taggiasca olive only grows in the province of Imperia. It is ideally suited to aperitifs, focaccia, pizza and salads. It also makes a good flavouring for sauces, roasted rabbit and fish.

The Taggiasca olive is used to make pate. Mixed with some olive oil or a little water it enhances the taste of sauces. It makes a good aperitif when spread on bread. The pate made from green olives has a stronger and more intensive flavour.

Sweet and spicy pastes made from Taggiasca olives are produced with different flavours based on original recipes. There are the sweet paste, the spicy tomato paste made from dried tomatoes and the spicy paste with mustard. Serving suggestion – with cheese, white meat, game and meat for soups or other boiled dishes, and also for tartar, often blended with a little water. There are no limits to your imagination.

Our pesto is made according to an old traditional recipe with DOP basil and parmigiano which has been aged for 30 months. Unpasteurised, it keeps for 24 months. For the traditional dish of pasta al pesto, some thin potato slices and a handful of green beans are added to the water in which the pasta is being cooked. When serving the pasta, mix with a little of the cooking water and cold pesto. Add a tablespoon of extra virgin olive oil, mix it all together and you have the traditional pasta al pesto. This pesto is an excellent accompaniment to vegetable soups, any type of sauce, cooked potatoes and stuffed eggs. Simple and quick –tomato halves covered with pesto, sprinkled with breadcrumbs and baked in the oven for 25 minutes.