The “Taggiasca” olives come from the province of Imperia in Western Liguria, specifically from the town of Taggia, to which its name is owed. This variety (cultivar) was imported from Provence (France) by the monks of the Colomban order. The Taggiasca olive is small and dark, with a slightly elongated shape. Despite its small size, it contains a high percentage of oil and has a remarkable taste. The olive is aromatic and fruity, with a harmonious flavour that makes it perfect to be enjoyed alone or as an ingredient in a variety of dishes. Its versatility comes from low acidity and sweet taste. The olives are rich in monounsaturated fatty acids, a real cure-all for health, contributing to lower bad cholesterol by raising the good one. The “taggiasca” olives are also known to maintain their nutritional properties during cooking.
The olive paté is a popular condiment in Italian cuisine and can be found as a key ingredient in many delicious dishes: pasta, croutons, and other delicious appetizers. It can also be enjoyed on escalopes, boiled meat, fish, salad and boiled eggs, or paired with fresh cheese.