Taggiasca Olives
Taggiasca Olives are named after the town of Taggia, in the province of Imperia, near Sanremo, where they were introduced by the Benedictine monks of Saint Columbanus. These small olives come in innumerable shades of green, purple and brown, and their delicate fruity flavour represents the excellence of the Liguria region. Grown and harvested during the winter months using traditional techniques, they are considered the finest example of table olives.
Serving suggestion
The aromatic, fruity and harmonious flavour of the Taggiasca Olive is best enjoyed as is or as an ingredient in many recipes. It is included in sauce-based meat and fish recipes or in vegetable side dishes. Another typical regional use is in first courses, where the mouthwatering olive becomes the main flavour in a condiment or with fresh fish in Ligurian trenette pasta dishes.
Nutrition Information
Energy 963 kJ/236 kcal
Fat 23.8 g of which saturates 2.8 g
Carbohydrates 0.1 g of which sugars 0 g
Fibre 6.7 g
Protein 1.6 g
Salt 4.1 g
Ingredients
Olives, salt.
