Taggiasca Olives - Liguria
Taggiasca, queen of the table
Taggiasca Olives take their name from the town of Taggia, in the province of Imperia, near Sanremo, where they were introduced by the Benedictine monks of San Colombano. These small olives with countless shades of color and a delicate and fruity taste represent an excellence of the Liguria region. Grown and harvested according to traditional techniques during the winter months, they are considered the queens in the Olympus of table olives.
The Taggiasca olive, with its aromatic, fruity and harmonious flavor, is consumed on its own or as an ingredient in many recipes. In particular, it is inserted in stewed meat and fish dishes or in vegetable and vegetable side dishes. Another typical regional use is with first courses, where the olive flavor becomes the main flavor of the condiment or with the fish in the renowned Ligurian trenette.
Energy 963 kJ / 236 kcal; Fats 23.8 g of which saturated fatty acids 2.8 g; Carbohydrates 0.1 g of which sugars 0 g; Fiber 6.7 g; Proteins: 1.6 g; Salt 4.1 g.