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Taggiasca olives are small, dark greenish, reddish-brown to purple olives grown in the Liguria region of northwestern Italy. Processed with natural they are not a very meaty olive but have a firm, crisp flesh and a delicate, fruity flavor.
See also: Is Your Olive Oil Fake?
Taggiasca olives are water-cured olives. After cutting, the olives are placed in water and the water is changed daily for a week or more, depending on the final bitterness desired. After this curing process is done, the olives are placed in a brine where natural fermentation can occur.
These olives are great for pasta dishes and can be used in many Italian recipes such as puttanesca. Taggiasca olives are perfect in fresh salads. They work well with seafood dishes and various pasta dishes, including Putannesca. They go well with citrus flavors, as well.
Although not as meaty, they are a good substitute for Castelvetrano olives for snacking or use in salads. Other Ligurian olives are a general substitute in recipes. All of the Ligurian olives are perfect for when you have a general olive craving. Also great on pizza!
While taggiasca olives are the main olive cultivar in the Liguria region, making up 98% of production, some other Ligurian olive varieties include:
- RAZZOLA: black olives, herbal, buttery, and mild delicate flavor
- PIGNOLA: black olives, also butter and fruity but can be stronger depending on the season grown
- LAVAGNINA: green olives, these taste very mild, light, and buttery
Taggiasca Olive Oil
If you want to splurge on some of the most excellent, mild, and delicate olive oil you can buy, then try Taggiasca olive oil, prized for its butter taste. This oil is expensive and fair warning: It will tend to deteriorate faster than the olive oils most home cooks are familiar with, so you must use it quickly.