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 olives are used in many Ligurian dishes. They are excellent as an appetizer, on pizzas and focaccias. They can be sliced into rings or left whole to make sauces and condiments for delicious first courses. They can also be minced to season croutons and bruschetta and combined with cheeses and salami.