Taggiasca, queen of the table
Taggiasca olives take their name from the town of Taggia in the province of Imperia, near Sanremo, where the Benedictine monks of St. Columba originally brought them.
These small olives with countless shades of colour and delicate and fruity taste represent an excellence of the Liguria region.
Grown and harvested during the winter months using traditional ancient methods, they are considered the queen of table olives..
Suggestions for consumption:
The Taggiasca olive, with its aromatic flavour, fruity and harmonious, is consumed on its own or as an ingredient in many recipes. It is particularly used in meat and fish stews or vegetable side dishes. Another typical use is in local pasta dishes, where the olive becomes the leading flavour in the sauce, or with fish, combined with the famous Ligurian Trenette pasta.
Energy 963 kJ / 236 kcal; Fat 23.8 g of which saturated fatty acids 2.8 g; Carbohydrates 0.1 g of which 0 g sugars; Fibers 6.7 g; Protein: 1.6 g; Salt 4.1 g.