The Oliva Taggiasca is a small olive variety cultivated in Western Liguria, particularly in the provinces of Imperia and Savona. Characterized by black skin when ripe, it features small dimensions and a proportionally large pit relative to the flesh, which makes it less suitable for mechanical harvesting but highly appreciated for oil quality.
The oil extracted from Taggiasca is renowned for its sweet and fruity sensory profile, with delicate vegetal notes. On the palate it is smooth and free from pronounced bitter undertones, characteristics that distinguish it from many Ligurian oils. The chemical composition of the olive, linked to the particular soil and climatic conditions of the cultivation area, directly influences these organoleptic properties.
In the kitchen it is a versatile oil, ideal for dressing raw vegetables, soups and fish-based dishes, but also for preparing traditional Ligurian sweets. Its delicacy makes it particularly suited to being used raw, where it can fully express its fruity and sweet characteristics.
