Taggiasca Olives

Taggiasca Olives

The Taggiasca black olives from Liguria are surely amongst the most famous in the world, not only for their oil production but also as table olives, savoured even on their own. What makes these olives exceptional is not only the type of olive itself, but also the micro-climate in which they are grown. This is mainly on the western coast of Italy, especially in the province of Imperia. It is said that this type of olive was first planted on the Ligurian Riviera by Benedictine monks in the year 1100 A.D., near the town of Taggia (from which they acquired their name and where it is still possible to visit the monastery). This elliptical delicacy is sweet in flavour, with a hint of nuttiness to it (there are those that taste the aroma of almonds, and there are those that feel that the after-taste is closer to that if pine nuts). This little black olive is one of the Ligurian region's most extraordinary products and is world renown. They have a very low acidity, which is what makes them of a superior nature. Their flavour blends particularly well with meat (for example, rabbit stew San Remo Style or with roasted lamb), as a side or a dip (maybe to be served with roast beef) and even with fish (think of “levantino” cod). In any which way you decide to savour them, the Taggiasca olives are a unique addition to every dish and in any home.
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Calories (Kcal/Kj) Fat (g) (saturated) Carbohydrate (g) Proteins (g) Salt (g)
0 0 0 0 0
*Typical value per 100g.
Additional Black Olives
Gaeta Olives
Pitted Leccino Olives
Leccino Olives
Brown Giant Olives
Black Olive slices
Morocco Olives
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