Taggiasca, the queen of the table
Taggiasca Olives are named after the town of Taggia, in the province of Imperia, where they were introduced by the Benedictine monks of Saint Columbanus.
These small olives are an example of Ligurian excellence. Characterised by innumerable shades, they have a delicate, fruity flavour.
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. A rich addition to sauce-based meat and fish recipes or in traditional Ligurian 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, sunflower oil, salt.
