Entire, of delicately bitterish flavour, with brown-green firm pulp.
The traditional processing techniques passed down for centuries, and the microclimate of the area have made the Cailletier Olive a precious and unique cultivar. Optimal fruit for raw consumption, as well as for the Extra Virgin Olive Oil production, of fragrant and irresistible taste.
From November to March are collected and selected. They are subsequently washed and pickled with salt and natural flavours.
Perfect as an aperitif, have success in salads, on pizza and various dishes of regional Ligurian cuisine.