Botanical name<\/strong> Origin<\/strong> Harvest period<\/strong> Taggiasca Olives Botanical name Olea europea var. Taggiasca. Origin Italy, Liguria. Harvest period As a late-ripening variety, harvesting begins at the end of October and can continue until April, depending on various factors, most notably altitude, climate and possible pest attacks. For table olives, the fruit must be harvested when ripe but not overripe. Taggiasca…<\/p>\n","protected":false},"author":735,"featured_media":0,"parent":5559,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"cultivar-single.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-5660","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n
\nOlea europea var. Taggiasca.<\/p>\n
\nItaly, Liguria.<\/p>\n
\nAs a late-ripening variety, harvesting begins at the end of October and can continue until April, depending on various factors, most notably altitude, climate and possible pest attacks. For table olives, the fruit must be harvested when ripe but not overripe. Taggiasca ripens gradually, which makes it unique also in terms of its colours. It is generally dark, but the olives often display a remarkable variety of shades, ranging from green to black, with hues of violet and deep brown in between.<\/p>\n","protected":false},"excerpt":{"rendered":"