Taggiasca
TAGGIASCA The olive is Ligurian and the name derives from the village of Taggia in the province of Imperia. In that place, before the year 1000, Benedictine monks began to perform the first terracing of the surrounding hills and to cultivate this plant. It is said to be an adaptation to the place and climate of the FRANTOIO or FRANTOIANA variety. The maturation is gradual and therefore protracted over time until a late period. In the past it used to proceed with the harvest also in spring.It is a dual-purpose olive that in addition to a good table product gives an oil of particular value and well appreciated for its delicacy, herbaceous scent, light fruity and bitter and spicy just hinted at.