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La Pignola is a late-harvest, small, black olive, typical of our territory. Its name derives from the unmistakable pine nut aftertaste that fits perfectly into recipes, without covering the taste of the other ingredients. In Arnasco it takes the name of "Arnasca". If perhaps less famous than the Taggiasca, it is still just as precious and interesting. From an organoleptic point of view, the color ranges from yellow to yellow-green, with a fruity flavor that fades from sweet to light bitter and spicy notes.

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