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From the Garden, Olives
The company "La Macina Ligure" was founded by a family of traditional farmers that generation after generation have grown the typical plants of the Ligurian fields, especially the basil and the olives.
Their "Ancient Recipe Olives" are prepared with pickled olives, extra virgin olive oil, currants, pine nuts and salt. These olives are "Taggiasche", a quality typically Ligurian, from the Western Riviera. Plants that give this type of olive were planted by monks on the terraces overlooking the sea a century ago. The flavor is delicious, thanks to an excellent mix between the intense and aromatic taste of the olives and the particular sweetness and delicacy of the currants and the pine nuts. "Ancient Recipe Olives" are a refined and appetizing aperitif; an excellent dressing for salads; and for many elaborate courses.
Their "Ancient Recipe Olives" are prepared with pickled olives, extra virgin olive oil, currants, pine nuts and salt. These olives are "Taggiasche", a quality typically Ligurian, from the Western Riviera. Plants that give this type of olive were planted by monks on the terraces overlooking the sea a century ago. The flavor is delicious, thanks to an excellent mix between the intense and aromatic taste of the olives and the particular sweetness and delicacy of the currants and the pine nuts. "Ancient Recipe Olives" are a refined and appetizing aperitif; an excellent dressing for salads; and for many elaborate courses.
- Certified Organic and Controlled by Bioagricoop srcl.
Absolutely the best!
By Mia from Cincinnati, OH on 2/2/2009
Gift:
No
Pros:
Flavorful, Healthy, Unique, Vegetarian
Best Uses:
Cooking, Gift, Snack
Describe Yourself:
Foodie, Frequent Diner, Health Conscious, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Comments about Olive Riceta Antica (Ancient Recipe Olives):
An olive lover since childhood, I have to say I've never met an olive I didn't like. However, when I met this little olive in a shop in San Francisco, I was in heaven. Why? Because it's fruity, not real hard, and not terribly salty. Plus, it's wonderful to cook with if you buy the pitted kind that are packaged in oil (and save every last drop of that oil too!).
When the shop in San Francisco closed, I despaired of finding taggiasca olives again (plus, it took me a while to remember the name and the spelling). But, I did find them here and they are every bit as wonderful as I remembered.
Enjoy!