A small, fruity Italian olive from Linguria, Italy, the beloved Taggiasca olive (named for the village of its origin) is harvested both for table olives and olive oil.

ORIGIN
Taggia, Italy (in Linguria)

DELALLO VARIETIES
Taggiasca Olives.

QUICK FACTS

• Distinctly deep red in color with variations of blond and violet.
• The Taggiasca is small and plump.
• A delicacy, as the flesh-to-pit ratio is rather low.
• Cured in natural sea salt brine for up to 5 months.

TASTE & TEXTURE
A loveable Italian olive with a sweet and fruity presence, hints of nutty almond and a firm bite.

PAIRING IDEAS
The fruity presence of the Taggiasca olive pairs up nicely with seafood dishes, fresh salads and citrusy flavors. Serve them as a stunning antipasto accent paired up with creamy, mild cheeses like mozzarella or provolone and a crisp Pinot Grigio.

IN THE KITCHEN

• Loaded Caprese Salad with Olives and Pesto Drizzle
• Warmed Taggiasca Olives with Rosemary and Orange Zest
• Mediterranean Couscous Salad with Roasted Red Pepper and Olives
• Grilled Tilapia with Garlicky Taggiasca Olive & Tomato Salsa
• Italian Olive Focaccia with Oregano and Sea Salt

DID YOU KNOW…?

The Taggiasca olive tree is self-pollinating.a