The Taggiasca olive is a typical cultivar grown in Ponente, the western part of Liguria (Italy) in particular in the province of Imperia. The Taggiasca olive derives its name from the border town of Taggia where it was cultivated by the monks at the Benedictine Monastery, however, it was likely imported from France in 9th century AD by the monks of Colombanus.
Taggiasca olives are smaller than many other varieties and are easily recognizable for their purple-green colour, they are extremely fragrant.
The Calvi Taggiasche Olives in brine 200 g come exclusively from the Province of Imperia.
The label with the nutritional information and the other product details can be found in the ‘Allegati’.
The Taggiasche olives in brine are delicious both as an appetizer as well as in cooking.
Indeed, Taggiasche olives are a staple ingredient in a number of typical Ligurian dishes: such as ‘stoccafisso in umido’, a stew made with stockfish and potatoes, but also in the famous ‘brandacujun’, salt cod with pine nuts, parsley and Taggiasca olives and olive oil. Taggiasche olives are also part of the topping of ‘sardenaira’, a variety of deep based, soft focaccia/pizza typical of Sanremo, topped with tomato sauce, garlic, capers, Taggiasche, oregano and anchovy fillets, which Ligurians enjoy a lot, especially in the morning or as part of their aperitivi.
They are great for enhancing green, rice or pasta salads, for an additional topping on pizzas or in foccacia. They go especially well with fish dishes or cheese and can be used in a varitety of dishes to add a special touch.
Store in a cool dry place. Once opened keep refrigerated (+4°C).