Taggiasca olives

Taggiasca olives are a jewel of western Liguria, tied to the area of Taggia and the olive terraces above the sea. Small and elongated, coloured from green to brown-violet, they have fine flesh and a distinctive aroma.

Why they shine: a balanced taste — never harsh — with sweet, lightly bitter and fruity notes. Perfect as table olives and in cooking: they support other ingredients instead of covering them. They also feed great Ligurian extra-virgin oils.

How to use them: in salads and on Genovese focaccia; in pesto or tomato pasta; with fish and white meats; in sauces and tapenade; with soft cheeses. Rinse if brined and dry before sautéing with garlic and rosemary.

Keywords: Taggiasca olives, Ligurian olives, Taggia olives, black olives Liguria, focaccia with olives.