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.
Taggia, Italy (in Linguria)
- 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.
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
- Italian Olive Focaccia with Oregano and Sea Salt
DID YOU KNOW…?
The Taggiasca olive tree is self-pollinating.a