The Oliva Taggiasca is stoned and put in oil, accompanied by some herbs.
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The Taggiasche pitted olives may be used in the kitchen to prepare the Rabbit Ligure, added in a tomato sauce as a condiment for pasta, pizza, and in any case in all the preparations in which the oil is present.
The olives are a high-quality of olives cultivated in Western Liguria, in particular the province of Imperia, whose fruit is particularly tasty and intact.
It is so called because the monks of St. Columba, who came from the island monastery of Lerins, brought it to Taggia. Over the centuries, the grafts of this olive cultivars were taken throughout Italy, but more major crops remained in the province of Imperia.
This variety is very famous and renowned for the production of extra virgin olive oil and is one of the best table olives, the small fruit but very tasty.