The Taggiasca olives – Origin, History, Application
On the global stage of olives, the Taggiasca olives hold a prominent position. Farmers in Liguria praise it as the most outstanding and delicious olive the world has ever tasted. However, olive producers in Sicily, Crete, Spain, and Provence share this opinion when it comes to their own harvests.
Therefore, it’s time to lift the veil and delve deeper into the world of the famous Taggiasca olives.
The Taggiasca olives, a fruit rooted in the hills of Liguria, enjoys an excellent reputation that extends far beyond its Italian borders. But what exactly makes this small olive so special? Here, we take a close look at the Taggiasca olives to understand why it is considered by many as the culinary queen.
Size, Shape, and Color of the Taggiasca Olives
The Taggiasca olive is characterized by its modest dimensions, typically ranging between 1.5 cm and 2.5 cm. Its characteristic elongated profile becomes slightly fuller at the base, with its skin being smooth and flawless.
The flesh of this olive is remarkably firm and retains its consistency over extended periods. A standout feature of the Taggiasca olives are its diverse color palette. Even within a single tree, one can observe a kaleidoscope of colors, from delicate light green through various shades of brown to striking purples and violets.
Another distinguishing feature of this olive is its intense aroma, which is favored by its limited size and lower water content compared to other olive varieties. Depending on climatic conditions, this aroma is further intensified as the olive absorbs less liquid.
The Centuries-Old History of a Olive Variety
As early as the end of the 7th century, a remarkable movement of Benedictine monks began, leaving their mark on Italy’s culinary and cultural history. Originally, these monks came from the picturesque monastery island of Lerins, located off the glittering coast of Cannes on the Côte d’Azur.
Driven by a mission, they ventured beyond France’s borders and settled in the valley of the Argentina River on the Italian mainland. Here, in the picturesque region near Taggia, they founded the Santa Maria del Canneto monastery. But they didn’t come just to spread their faith and seek spiritual refuge. They also had the desire to economically assist the local community, which was suffering under the depredations of the Saracens.
One of the most defining actions of the monks was planting a very special tree: the first Taggiasca olive tree. This act was not only symbolic but also practical, as the olive tree served as a resource for food and economy. The decision to plant this particular olive tree had profound impacts.
Firstly, the olive that originated from this tree and its descendants soon bore the name of the nearby province of Taggia, leading to the designation “Taggiasca olives”. From this humble beginning in the valley of the Argentina River, the Taggiasca olive began its triumphal march through Italy. Thanks to its unique properties and distinctive taste, it soon became one of the most cherished olive varieties in the country.
It symbolizes not only the culinary heritage of the region but also the enduring connection between faith, culture, and economy shaped by these early Benedictine monks.
Distribution of the Taggiasca Olives and Climate
The Taggiasca olive, which had its humble beginnings in the municipality of Taggia, found its way into many regions of Italy. Despite its spread, it has always maintained its deepest roots in the province of Imperia and its neighboring regions.
Furthermore, it also became native to parts of Piedmont and the French Provence. The reason for this particular distribution lies in the unique microclimate of these regions, which not only allows the olive to thrive optimally but also imparts a characteristic and coveted taste.
The Riviera Ligure di Ponente, where the Taggiasca olive feels particularly at home, offers a distinctive climatic profile. Geographically, the Maritime Alps, reaching impressive heights of up to 2,000 meters, serve as a natural barrier. They effectively protect the region from cold northern winds. Simultaneously, the Gulf Stream, flowing from the south, contributes to pleasant warmth.
These constant climatic companions ensure that the region experiences only minimal temperature fluctuations. The result is a consistently mild climate that persists throughout the year. Additionally, the region enjoys an average of 300 sunny days per year, with temperatures remaining moderate despite the many hours of sunshine.
For the Taggiasca olives, these are simply dream conditions that favor its growth and quality.
Quality and Use
The Taggiasca olives are known for its dense, firm flesh. This unique consistency makes it particularly suitable for preservation, whether in high-quality olive oil or traditional brine.
Immersing in brine, also known as “Salamoia,” a carefully prepared mixture of water and salt, has a rich history and has been regarded as a proven preservation method over the centuries.
Beyond its suitability for pickling, the Taggiasca olives have another shining star in its crown: it is the foundation for producing one of the most renowned olive oils ever – extra virgin olive oil. This special oil is appreciated worldwide for its outstanding quality. Its flavor profile varies and can range, depending on the time of consumption after harvest, from slightly sharp and spicy to fruity with a hint of almond.
The superior quality of this olive oil, coupled with the optimal cultivation region, led to its trademark protection in 1997. This introduced the designation DOP Riviera Ligure Riviera dei Fiori, a seal reserved exclusively for extra virgin olive oils derived from the Taggiasca olive of this specific region.
However, obtaining and using this seal also comes with financial burdens. For the olive farmers of the region, these costs can indeed pose a hurdle. Therefore, there are numerous olive oils in the region that meet the qualitative requirements for the seal but do not bear it due to cost reasons. This underscores the need to pay attention to both the seal and the origin and quality when purchasing olive oil from this region.
Harvesting the Olives
The art of olive oil production has its own season, typically falling between October and December. It is during this period that the olive trees are adorned with fully developed fruits rich in intense aromas. This phase marks the peak of ripeness, where the olives unleash their full flavor potential.
However, some industrial producers pursue a different tactic: they leave the olives on the tree until January or even February. The reason for this is that during the colder winter months, the olives absorb more water, increase in size, and thus, due to their increased mass, yield a larger harvest. Yet, this gain in quantity often comes at the expense of quality, causing the olive oil to lose flavor and aroma.
In the picturesque region of Liguria, known for its steep slopes and terraced landscapes, Taggiasca olive oil production requires special care. Here, the olives are still traditionally harvested by hand. This method is not only a matter of tradition
The Ideal Climate for Growing Taggiasca Olives
The mild climate of Liguria, with its Mediterranean warmth and protection from the Maritime Alps, provides perfect conditions for growing olives. The region enjoys over 300 sunny days a year, fostering ideal growth for high-quality olives.
A Legacy of Excellence
From their historical roots in Liguria to their role in today’s Mediterranean cuisine, olives have become a symbol of quality and tradition. Their unmatched flavor and versatility make them a treasure for food lovers around the world.
Want to know more? Explore our recipes or learn how to adopt an olive tree in Liguria through our olive tree sponsorship program.