The taggiasca olive so called because it came in Taggia, pleasant place in the province of Imperia, by the monks of St. Colombano from Provence, is now one of the most famous olives for the production of olive oil, which is very light and delicate, fruity and sweet, with a hint of spice and hints of almond and pine nuts.
It comes with an elliptic cylindrical, slightly thicker at its base and has a color that varies in different shades of black, green and brown.
The taggiasca olive has a very high oil content and low acidity that give a high-quality extra virgin olive oil.
