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brine taggiasca olives

brine taggiasca olives

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we got to know her friend Giada during her studies at UNISG. today she has grown up and cultivates stones. his motto is: coltiviamosassi!

Petricor, which is the scent of wet earth after rain, is in Lucinasco in the Imperia province. this olives are washed for a month with water just and then continue the fermentation in brine, to which we add thyme and bay leaf. Giada doesn't use caustic soda, not selected starters, not add acids (ascorbic or citric) and not chemical stabilizers or preservatives. Taggiasca olives in brine are produced according to the traditional recipe.

 340g glass jar — 200g drained