The taggiasca is a small olive cultivated exclusively in the region of Liguria on the rocky mountain slopes of the Riveria.
The taggiasca is harvested starting in early January and the season extends through the end of March. A late bloomer, this variety comes to maturity in its fifth year.
The color of the taggiasca olive varies from blond to deep red or purple. The varietal is characterized as sweet and mild flavor with a fruity aroma. It is typically packed in extra virgin olive oil and are served as an antipasto or in seafood and meat dishes.