Whole in brine
- Characteristics
- Whole olives fermented in a salt brine
Taggiasca Olive
Taggiasca is an olive cultivar associated with western Liguria, used both for olive oil and for prepared table olives.
- Region
- Liguria
- Local association
- Imperia and part of Savona province
- Uses
- Oil and prepared table olives
Types and forms
Pitted in olive oil
- Characteristics
- Pitted olives preserved in olive oil
Olive pâté
- Characteristics
- Olives made into a spread
| Whole in brine | Pitted in olive oil | Olive pâté | |
|---|---|---|---|
| Characteristics | Whole olives fermented in a salt brine | Pitted olives preserved in olive oil | Olives made into a spread |
Try it in the kitchen
Add prepared Taggiasca olives to a tomato salad, or spread the olive pâté on toasted bread beside a vegetable soup. Choose a table-olive preparation rather than treating the fruit straight from the tree as equivalent.
Cook with it
Cultivar and preparation
Taggiasca names the cultivar. Check whether the product is whole in brine, pitted in olive oil or made into pâté, and read any separate origin designation in full. The cultivar name alone does not establish a protected designation.
