Description

The Taggiasca olive is a typical product of western Liguria, particularly the province of Imperia. It was planted in Taggia by the monks of Saint Columbanus, who originated from the island of Lérins in Provence, France. A protected designation of origin (PDO) was established for this crop in January 1997.

The Taggiasca olive tree grows to considerable size, with well-spread branches and a very twisted and often leaning trunk. Productivity is high and consistent. The delicious fruit, with a delicate flavor, is elongated and purplish-black in color, and ripens late in January. Harvesting is done using the traditional beating method, which involves beating the branches with a stick so that the fruit falls onto sheets spread at the base of the trees. The resulting extra virgin olive oil has a fruity aroma and flavor, with a distinct sweetness. Their excellent organoleptic qualities make them a highly prized product, also known for their low acidity, which usually does not exceed 0.4%.

Taggiasca olives, being rich in monounsaturated fatty acids, help lower bad cholesterol and raise good cholesterol. They are therefore a true panacea for our health. For all these reasons, they represent one of the excellences of our gastronomy, recognized internationally and used in our cuisine, both alone and in traditional Italian dishes and contemporary cuisine. We offer them pitted and preserved in their renowned and highly prized PDO extra virgin olive oil. They are quick and easy to use, whether as an aperitif, in salads, or in hot dishes, sauces, or in meat or fish dishes.