Olive Taggiasca in Olio d´Oliva extravergine - würzig eingelegte, entsteinte Taggiasche-Oliven (Taggiasca) in nativem Olivenöl. Olive Taggiasche / g in Salamoia - Olio Calvi. Artikel-Nr.: Auf Lager, werktags innerhalb von 24 h versandfertig. 4,82 € / Glas. Inkl. MwSt. zzgl. Oliven Taggiasche entkernt gr. - ROI: In Öl gelegte ausgewählte und entkernte Taggiasca Oliven. Eignen sich prima zu einem Glas Wein oder Aperitif, Fisch.
Übersetzung für "taggiasche" im DeutschOliven Taggiasche entkernt gr. - ROI: In Öl gelegte ausgewählte und entkernte Taggiasca Oliven. Eignen sich prima zu einem Glas Wein oder Aperitif, Fisch. Olive Taggiasca in Olio d´Oliva extravergine - würzig eingelegte, entsteinte Taggiasche-Oliven (Taggiasca) in nativem Olivenöl. Die Lösung kommt von den Taggiasche-Oliven aus Ligurien, die für viele Spitzenköche - inklusive Alain Ducasse - ganz klar die erste Wahl.
Interesting fact, the Taggiasca olive tree is self-pollinating. These olives are delicious for aperitivo as they are small and plump with a firm bite, but are also wonderful to cook with.
Their rich but mellow flavour makes them wonderful to cook with. The pair well with seafood dishes classic on the Ligurian coast , as well as fresh salads and mild cheeses.
Taggiasca Tapenade. This cultivar is particularly susceptible to the olive fruit fly. The Cailletier is particularly common in the Alpes-Maritimes region of southern France , where it is the main variety,  and also in nearby Liguria in Italy.
In Italy the cultivar is known under the name of Taggiasca, which derives from the town of Taggia. It is a cultivar of good strength and large size, with an erect growth form , and elliptic-lanceolate leaves of medium length and width.
For use in oil production the olive is harvested in mid-November. Fruits for use as table olives, on the other hand, can be harvested up until May.
The Cailletier is a dual use cultivar, used both for the extraction of oil and as a table olive. For a more bitter, strong taste, a harvest before the end of the year is preferable.
For this purpose the olives are cured black, a process carried out in the Nice area, hence the name. It is considered a productive cultivar, but with a tendency towards biennial bearing, i.
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