Taggiasca
Olea europaea 'Taggiasca' · Fruit
Top 10 pairings
The Taggiasca is the small, sweet Ligurian olive that defines the cooking and olive oil of western Liguria, on the Italian Riviera around the town of Taggia. Tree-ripened to a glossy brown-purple, it is tiny and meaty around a slender pit, with delicate, mild, almost sweet flesh and a soft, nutty, faintly bitter savour — pressed into a famously gentle, sweet extra-virgin oil and cured whole for the table. It is botanically the same cultivar as the French Cailletier of Nice.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one