The Paté of Taggiasche Olives expertly prepared according to the Ligurian tradition can be used to season pasta by stretching it with the cooking water and adding a drizzle of extra virgin olive oil. Excellent in bread dough and focaccia, for canapés, sandwiches, use it to flavor your sauces.
Tuna, anchovies, olives, capers, aromatic herbs: all the ingredients of a Mediterranean wisdom that are combined with extra virgin olive oil. The result is unique specialties, peppers suitable for appetizers, toppings of cold dishes, appetizing and open side dishes.
Olive Taggiasche, one of the hills of Oneglia, and best, among those hand-picked, are prepared according to two ancient Ligurian recipes of the great-grandfather of the Mela family whose nickname was "Baciccia". In "brine" with water, salt, thyme, bay leaf, rosemary and "in extra virgin olive oil" after carefully pitted them.
Unsweetened sweet and sour peaches.
The peaches can be tasted in the thousand ways that the imagination can suggest, with aperitifs, cocktails, salads of sea and land, with cod and to finish with refined dishes of haute cuisine. In any way they will be used, surely they will amaze and intrigue.