Selected Taggiasca olives, pitted, in extra virgin olive oil. The taste and quality of the product make it ideal for all uses; as an ingredient, for example with fish, white meat, in sauces, for bruschettas and pizzas, or as an aperitif.
Ingredients: pitted Taggiasca olives 64,50 %, extra virgin olive oil 35,45 % aromatic herbs (of which thyme and rosemary); acidifier: citric acid.
Only organic-apples belonging to the farmyard are pressed by family Luggin to juice and then are processed carefully to vinegar. This apple vinegar is refined with basil the own garden. He fits very well to tomato salads and Mediterranean dishes.
Whole fillets of Albacore arranged vertically.
The apricots prefer a warm climate and love the sun, for it few rains and richly wind. So also those of the Luggin's which are making vinegar them. This vinegar is fruity and has slightly sweet marks, a successful aperitif with Prosecco.
RubatÃ Piemonte 200 gr. - Mario Fongo
Pulpy tomatoes and Sicilian black olives, according to the traditional recipe. Tomato puree (88%) black olives (2,5%), capers (1,9%), extra virgin olive oil (1,7%), onions, sugar, salt, sunflower seed oil, basil, garlic, hot pepper.