Pitted Taggiasca Olives in Brine 900 g Jar Ristoris — Ligurian Specialty for HoReCa
Olive Taggiasche Denocciolate in Salamoia Ristoris: pitted Ligurian Taggiasca olives in brine, glass jar 900 g, case of 6 jars. Produced by Ristoris SRL in Broni (Pavia) under BRC and IFS certifications. HACCP-compliant for HoReCa use, ready for antipasti, focaccia, salads and Mediterranean dishes.
What are Taggiasca Olives
The Taggiasca is a prized cultivar of olive native to the Imperia province (Liguria), historically introduced by Benedictine monks in the 12th century and rooted in the Italian Riviera coastal hills. Small, oval, brown-violet in colour, it is famous for its delicate fruity flavour with sweet almond notes and absent bitterness, the technical signature of premium Italian olives. The pitted in-brine format preserves the natural taste while removing the stone for direct kitchen use.
The producer: Ristoris
Ristoris SRL, founded in 2019 in Broni (Pavia, Lombardy), is one of Italy’s fastest-growing HoReCa specialists for Italian regional gastronomy, with annual revenue around 31.8 million euros in 2024. The catalogue counts over 30 product lines including olives, pomodoro, sauces and creams, all under BRC, IFS and ISO certifications. The Taggiasca olives are among the bestsellers of the Ligurian-inspired line.
Organoleptic and technical characteristics
Brown-violet colour, firm and meaty pulp, sweet fruity aroma with notes of green almond and freshly cut grass, mineral aftertaste typical of Ligurian terroir. Bath of natural brine without preservatives, salt content controlled for HoReCa balance. The 900 g jar yields approximately 35 to 40 portions of antipasti or 60 pizza toppings.
Professional uses
Five core applications for the kitchen brigade: focaccia ligure topping at 15 grams per portion pressed into the dough before second proofing; mixed antipasto board with cheeses and salumi at 25 grams per cover; pasta alla puttanesca at 10 grams per portion sliced with capers and anchovies; pizza alla ligure with mozzarella, basil and Taggiasche at 20 grams per pizza; Mediterranean fish marinade with olives, lemon and EVO oil at 15 grams per portion. Always rinse briefly under cold water if salt level is too high for the recipe.
Common mistakes to avoid
Three errors at chef level: chopping the olives too finely, which releases bitter compounds and loses the meaty texture; cooking the olives in tomato sauce for too long, which makes them rubbery; discarding the brine which can be reused for marinades and salad dressings. Always add olives in the last minute of cooking and serve at room temperature for full aroma release.
Storage and packaging
Store the closed jar in a cool dry place at room temperature; shelf life 24 months from production. Once opened, refrigerate at 2 to 4 degrees Celsius keeping olives submerged in brine and consume within 30 days. Recyclable glass jar with metal twist cap, case of 6 jars (5.4 kg total) for HoReCa stock rotation.
Distribution and logistics in Switzerland
LAPA delivers Ristoris Taggiasca olives across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for chefs and Italian restaurants.
Who it is for
Italian restaurants and trattorias specialised in Ligurian and Mediterranean cuisine, pizzerias for gourmet pizza, focacceria, hotel kitchens and catering for buffet stations, Italian gastronomies and gourmet retailers seeking authentic Ligurian Taggiasche at HoReCa pricing. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.
