Considered the most delicate in the world and therefore also the most valuable, they are used in many Ligurian dishes based on both meat and fish.
Whole, pitted or in brine, the important thing is that they are Taggiasca.
In its recipe, you can find all the fragrances of the Valle Argentina, where Roi's olive oil mill is, and the bitter mark of the juniper's fruits from Val di Susa.
Extra virgin olive oil “Cru Golf Sanremo” PDO Riviera Ligure 500ml, in precious box. A special selection of olives picked by hand in the olive grove of the historic "Circolo Golf degli Ulivi" of Sanremo.