Extra virgin olive oil from Taggiasca cultivar
Perfect combination between the old Taggiasca tradition and modern
pressing and extraction techniques.
Smooth taste, delicate bouquet, suitable for all cooking purposes.
Almèoli "I Tecci" Selection
Taggiasca monocultivar from mountain olive groves
A timely harvest, the rapid transformation of the fruits to essence and a lower production are the basis for this extra virgin olive oil.
To be used almost exclusively for dressing and on raw crustacean as well as meat and fish carpaccio dishes.
Extravirgin olive oil - Filtered
Taggiasca olives in brine
Very delicate, small Taggiasca olives,
dark green to black in colour.
Pitted Taggiasca olives in Extra virgin olive oil
Taggiasca olives pate