Made In Italy. Taggiasca Olive is a very small black olive with a distinctive, earthy taste. They are delicious as an aperitif or in salads and are also used abundantly in pasta and meat dishes, a tipical ligurian dish is rabbit seaspned with tomatoes, capers, olives and pine nuts.
Roi's Taggiasca olives in brine (190gr. jar) are a selection of the finest Taggiasca olives, preserved in brine according to the traditional method. ROI is especially known for their olive production, where the olive grove and the flavour of the olives are influenced by the surrounding Mediterranean woodland and chestnut trees, the sea and wild herbs. The olive mill is currently composed of the traditional mill with a granite millstone and two presses, as well as a newly designed mill with a continuous cycle and cold extraction.
Cantaloupe, feta and pesto salad
We all know pesto is perfect on pasta and as a spread on sandwiches. This is an alternative, a great summery fresh and easy to make recipe.
Yield: serves 4
Prep time: 10 minutes
Cooking time: none
Pesto, 3 tablespoons – Pesto by Roi
Cantaloupe, 1 whole diced
Feta cheese, ½ pound diced
Toasted pine nuts, 2 tablespoons
Black small olives, 3 tablespoons – Olive taggiasche denocciolate by Roi
Extra virgin Olive Oil, 2 tablespoons – Roi Mosto Extra Virgin Olive Oil by Roi
Fresh basil, ½ bunch torn
Fresh mint, ½ bunch chopped
Mix all ingredients together in a bowl and serve chilled. Tear the basil with your hands and don’t chop with a knife, the metal oxidizes it very quickly and will make it turn dark brown.
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