Olive Taggiasche asciutte, Taggiasca olives, pitted and dried, Olio Roi
The aromatic, small Taggiasca olives were pitted and preserved in brine in former Barolo barrels. After fermentation, Roi fills them into jars without the liquid. They are excellent for baking olive breads, on pizza, and focaccia. That`s why the large jar makes sense.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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