The same variety of Taggiasca olive that we produce in brine. The procedure is long and natural because we do not add chemical products to shorten the time. Olives must remain in the brine to eliminate the herbaceous taste. When they are ready, we put them in jars and cover with salamoia brine. Recommended as aperitives, garnish for canapés, side dish, and to add a twist to vegetables, meat, and fish recipes. In Ligurian cuisine, used to prepare 'Coniglio alla Ligure' (rabbit), and 'Gallina al forno' (baked hen with olives and fresh tomatoes).