A small, fruity Italian olive from Linguria, Italy, the beloved Taggiasca olive (named for the village of its origin) is harvested both for table olives and olive oil.
ORIGIN Taggia, Italy (in Linguria)
DELALLO VARIETIES Taggiasca Olives.
Distinctly deep red in color with variations of blond and violet.
The Taggiasca is small and plump.
A delicacy, as the flesh-to-pit ratio is rather low.
Cured in natural sea salt brine for up to 5 months.
TASTE & TEXTURE A loveable Italian olive with a sweet and fruity presence, hints of nutty almond and a firm bite.
PAIRING IDEAS The fruity presence of the Taggiasca olive pairs up nicely with seafood dishes, fresh salads and citrusy flavors. Serve them as a stunning antipasto accent paired up with creamy, mild cheeses like mozzarella or provolone and a crisp Pinot Grigio.
IN THE KITCHEN
Loaded Caprese Salad with Olives and Pesto Drizzle
Warmed Taggiasca Olives with Rosemary and Orange Zest
Mediterranean Couscous Salad with Roasted Red Pepper and Olives
Grilled Tilapia with Garlicky Taggiasca Olive & Tomato Salsa