Oliva Taggiasca

La storia

Che cosa stai assaggiando

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.

A street produce stall under a striped umbrella

Conoscerlo

Prima di comprarlo

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

La lavorazione

Come si fa

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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Altri così

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