Azienda Agricola 5F
Azienda Agricola 5F
Contacts
Tel: +39 3494460630
Fiorolio
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This product was born from a revolutionary project for Ligurian olive growing: to create an oil that would bring a gentle bitterness and a pleasant spiciness to the palate. Harvesting begins in October when the olives are not yet "dark" and, above all, have a very low yield (they contain 1.2-1.4 kg of oil per 12.5 kg of olives). These are processed the same day at the continuous cycle mill. The kneading time of the paste inside the malaxers is very short in order to optimize the olfactory characteristics and taste of the final product. The next step includes filtration and storage of the oil under food-grade nitrogen.
Product available in the following formats:
- 0.5 lt bottle
- 2 lt can
- 3 lt can
Taggiasca olives in brine
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The olives are placed in brine and left to ferment inside barrels with a capacity of 220 liters. After about 9 months, the debittering process of the olives (called "natural") is complete and they are ready to be packaged.
They are available in the following formats:
-180 g jar of drained product
-1 kg jar of drained product
-5 kg bucket of drained product (for catering)
-On request, for catering needs, any format can be made.
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Pitted Taggiasca olives in oil
The production of pitted olives begins with pitting the olives in brine, continues with drying using a centrifuge, and ends with sorting.
They are available in the following formats:
-180 g jar of net product
-1.5 kg jar of net product
-7 kg bucket of net product (for catering)
-On request, for catering needs, any format can be made.
Spiced pitted Taggiasca olives in oil
Pitted olives can be seasoned in many ways: before being jarred, various spices are added and finally they are preserved in oil.
The following varieties are available:
-130 g jar net weight of spicy pitted Taggiasca olives in oil (spices: wild fennel and crushed chili pepper)
-130 g jar net weight of marinara-style pitted Taggiasca olives in oil (spices: sliced garlic and oregano)
-130 g jar net weight of pitted Taggiasca olives in oil with herbs (spices: thyme, sage, bay leaf, and rosemary)
-On request, for catering needs, any format can be made.
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Taggiasca olive pâté
After being dried using a centrifuge, the olives in brine are processed in the pâté machine, which separates the olive paste from the pits.
The following formats are available:
- 180 g net weight jar
- On request, for catering needs, any format can be made.
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Taggiasca olive pâté and…
With the addition of tomato or basil or rosemary etc., you can obtain tasty condiments.
The following variants are available:
-140 g jar net weight of olipomo pâté (ingredients added to the olive pâté: tomato and rosemary)
-140 g jar net weight of mixbasilio pâté (ingredients added to the olive pâté: tomato and basil)
-On request, for catering needs, any format can be made.
