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.
Stuffed aubergine with vegetables and Taggiasca olives
Wash the aubergines, cut them halfway and dig them inside, finely chop the hollowed part.
Wash and cut the rest of the vegetables into cubes, add the olives, the chopped aubergine, season with the aromatic herbs, oil, salt and pepper.
Preheat the oven to 170 °, fill the aubergines with the mixture and bake for about 25 minutes.