Olive Taggiasche asciutte, Taggiasca olives, pitted and dried, Olio Roi
The aromatic little Taggiasca olives were pitted and preserved in brine in former Barolo barrels. After the fermentation, Roi fills it into glasses without liquid. They are very good for baking for olive bread, on pizza and focaccia. Thats why the big glass makes sense.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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