Italiano
€6,00
Taggiasca olive pate is a popular condiment for pasta dishes, or it can be used as a cream spread on canapés or bruschetta or to accompany breadsticks with its intense aroma.
10 in stock
The word patè comes from the French language and literally means ‘spreadable pie’. In ancient times, even as far back as the Egyptians and Romans, this type of condiment was already present and was made from meat. A few centuries later, people started making this sauce not only with animal entrails or livers, but also with vegetables. In particular, one of the most popular and famous types of pate is that of taggiasca olives, which are immediately recognisable by their colour and flavour, making this typical product of western Liguria unique and inimitable. The origins of olive pâté are also very ancient, in fact there are some traces and sources that testify to the existence of this condiment in Gaul. In fact, in the writings of the Roman poet Cato it is possible to read a recipe for a sauce prepared with green olives, black olives and some aromatic herbs. In recent years, black olives are mainly used because they are rich in antioxidants and give this sauce a stronger flavour.
| Weight | 0,35 kg |
|---|---|
| Region of origin | Liguria |
| producer | Azienda agricola e agrituristica villa Arianna |
| Zona di produzione / lavorazione | IMPERIA (IM) |
| packaging | 180g |
| Main ingredients | Pitted Taggiasca olives (90%), extra virgin olive oil (9%), salt. |
| appearance | cream sauce |
| color | brownish |
| smell | ripe fruity |
| Taste | sweet and well-balanced, with a slight hint of bitterness |
| conservation method | keep in a cold and dry place |
| designation | Tq.I.P. |
| Recommended pairings | aperitifs with dry focaccia and grissisnacks, bruschetta canapés, or pasta toppings, fresh cheeses |
| Notes | May occasionally contain fragments of olive kernel oil |
| Expiration date | |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 1551 kJ / 377 kcal
PROTEINS 1,4 g
FATS 39 g of which saturated fatty acids 4 g
CARBOHYDRATES 4 g of which sugars 2 g
SALT 3,9 g
The producer
The farm Villa Arianna is located on the heights of Imperia, the capital of the Riviera dei Fiori. The estate looks like a pretty little villa that stands out among the green of the olive groves and the bright pink of its walls that reminds us of the flowers, such as oleanders, which dress the shores of western Liguria in spring.
Villa Arianna, as we can deduce from the name “agritourism”, is not simply a classic farm, but since 2010 is also a beautiful residence with 5 apartments perfect for a relaxing stay in absolute peace and tranquility surrounded by greenery but always close to the sea that on clear days you can see in the distance between the leaves of the small citrus grove in the garden of the villa.
To take care of the management of the property and olive production is Mr. Raffaele Degola, who, following the ancient family tradition, in 2007 decided to take over his land before entrusted to sharecroppers and partly abandoned, restores them to new saving the existing plants and plants new olive trees for a total of almost 800 hectares used as olive grove.
We are talking about a family tradition because Raffaele’s grandfather already worked in this field, he was in fact the owner of a friend’s oil mill and he produced oil, a passion that was also passed down to his son, Raffaele’s father, who assisted by sharecroppers took care of the olive trees on their land and produced small quantities of oil for his family.
The large lands that house the olive trees of Cultivar Taggiasca, are not located around the house where we find 16 scattered in the courtyard of the house, but are located in the Upper Arroscia Valley between the small towns of Cesio and Vessalico, a town known for the production of what is perhaps the best garlic in Italy.
This particular location of the olive groves is very important for the quality of the olives, which thanks to the higher altitude of the high valley are much more natural and free of pesticides because the major infestation of olive trees moscolaria batocera olia does not live at higher altitudes. By maintaining all the processes of cultivation and natural processing of the fruit, the oil that is obtained keeps intact all its best qualities and organoleptic properties.
Production area
Taggiasca olive is a cultivar of olive tree, coming in particular from the province of Imperia.
Imperia is an Italian town that boasts 42602 inhabitants, capital of the province of Imperia in Liguria, located in the Riviera di Ponente, born from the merger in 1923 of Porto Maurizio and the city of Oneglia (respectively located on the right and left of the river Impero).
Imperia built its industrial center through the production of olive oil, but we must not forget that it was also famous for the production of pasta. Oneglia, of purely commercial vocation than its neighboring town of Porto Maurizio, is characterized by an architecture of Piedmontese imprint.
The cultivation of olives, already started in the twelfth century, has profoundly affected the history of the territory of Imperia, so to follow did tourism and flowers. The olive trees are cultivated on terraced hills, which in Imperia dialect are called fasce, with the characteristic dry stone walls (UNESCO World Heritage Site) give life to an enchanting and historic landscape.
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