Taggiasca

Taggiasca refers to a cultivar of olive (Olea europaea) native to Liguria, Italy. The variety is most closely associated with the coast around Taggia in the province of Imperia, where it has been cultivated for centuries. The term can denote both the tree and the fruit produced by this variety and is widely recognized in Italian olive production.

The fruit is small to medium in size and elongated in shape. Unripe olives are green, and the skin gradually darkens to purple-black as they mature. The flesh is relatively tender, and the trees are known for producing high-quality harvests under suitable conditions.

Taggiasca olives are used both as table olives and for olive oil. Packed olives are often brined for eating, while the oil produced from Taggiasca fruit is prized for its light, delicate, fruity profile with almond notes and a smooth, balanced finish. The oil tends to have low bitterness and a mild peppery finish, making it popular in a variety of culinary applications.

Cultivation is strongly tied to Liguria’s microclimates, where hillside terraces and coastal conditions contribute to the characteristic flavors. While the variety is grown in other regions and abroad, it remains closely identified with Liguria and its traditional olive-growing heritage. Taggiasca is commonly featured in regional products and is a notable example of Italy’s diverse olive cultivars.