Don't be fooled by others, these are the original Taggaisca olives only found in the Riviera region of Italy.
They are too small to be pitted, and thusly have the stone in and are preserved in brine.
These Taggiasca olives are hand picked in the hills of the Italian Riviera. They are small brown-black olives that are cured in a fresh, laurel-scented brine for over nine months by Livio Crespi (the man who also makes Pumate San Remo, the best sun-dried tomatoes anywhere). A little bigger and meatier than Nicoise olives, Taggiasca olives have a wonderful full, aromatic flavor.
Livio Crespi's were chosen by the French food critics Gault-Millau as Italy's finest olives.
Try them in a sauce for fresh swordfish or tuna, on pasta, or in a marinade of olive oil, fresh garlic, and strips of orange peel.
Ideal for aperitifs and cocktails, they add that special tasty touch to typical Mediterranean sauces, to pizzas and “focaccia” bread, to salads meat and fish entrees.