Taggiasca Olive

The story

What you're tasting

Small, multi-colored olives from Liguria, prized for their delicate, fruity flavor and high oil content.

Brought to Liguria by Benedictine monks in the 12th century, who grafted them in the town of Taggia. They transformed the steep Ligurian slopes into terraced olive groves that define the landscape today.

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Know it

Before you buy

Tasting: Mild, sweet, and fruity with notes of almond and pine nuts. The texture is soft and meaty despite the small size.
Season: Winter
Keep it: Store in brine or oil in a cool, dark place. Once opened, keep refrigerated.

The making

How it's made

Grown on the steep, terraced hills of the Italian Riviera. Harvested in winter. They are small and vary in color from green to violet to brown, often on the same branch.

The Taggiasca olive shaped the landscape of Liguria with its terraced groves. It produces a delicate oil that is the foundation of Ligurian cuisine, perfect for pesto and seafood.

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