Oleificio Polla Nicolò | Stoned Taggiasche Olives in Extra Virgin Olive Oil 170 g

Description

THE POLLA NICOLÒ OIL MILL

Toirano is a small municipality in the Province of Savona, in the Italian region Liguria, located about 70 kilometres southwest of Genoa and about 30 kilometres (19 mi) southwest of Savona.

The Polla company was created in 1875 by Paolo Polla, a professor of mathematics and art at the ‘Scolopi’ in Savona.
In 1890 Paolo Polla bought an olive oil mill (in Italian ‘oleificio’) for his son Nicolò in the medieval village of Toirano, in Via Alle Mura, 1. The mill is still in use today.
The olive oil mill started by Nicolò was then transformed into a family business when he was joined by his four sons: Paolo, Antonio, Angelo e Mario.
After more than one hundred and thirty years the new generation, Giampaolo, Paolo’s nephew, and his wife Manuela, continue in the family tradition producing in their mill in Toirano, by cold pressing, Extra Virgin Olive Oil from Taggiasca olives.

STONED ‘TAGGIASCA’ OLIVES IN EXTRA VIRGIN OLIVE OIL

The ‘Taggiasca’ olives are typical of Liguria.
The procedure for stoned olives in extra virgin oil is more complicated than that for olives in brine.
The olives must remain in the brine for a certain period of time to eliminate the herbaceous taste. The stones are then removed – a very delicate phase given the size of the olives, and only possible with the best olives -.
The olives are then put in jars and covered with olive oil.

The olives are recommended as a garnish for canapés, as a side dish for mixed boiled meat and in vegetable salad and Russian salad.

INGREDIENTS

Taggiasche olives 57%, extra virgin olive oil, salt.