The Taggiasca Olives in brine from Antico Frantoio di Saguato are delicious and inimitable. The Taggiasca cultivar olives are highly selected and come from the company's best olive groves. The harvest of Taggiasca olives generally takes place from October to March. They reach the Saguato facility just a few hours after being picked and are immediately processed to preserve all their organoleptic properties. They are calibrated and then placed in brine (a mixture of water, salt, and aromatic herbs). Appearance: Olives completely immersed in brine, with green, black, or purplish coloration. Texture: Full-bodied. Flavor/smell: Typical, salty; briny smell.
