The Taggiasca olives owe their name to the village of Taggia, a village in the province of Imperia, a short distance from Sanremo. According to the historical information at our disposal, this precious variety of olives arrived in Liguria – thanks to the French monks of the order of San Colombano, of the monastery of Lerins –. Nevertheless, the Taggiasca Olive is considered a true excellence of the Ligurian and Italian agro-alimentary sector.
An Italian Agrifood Excellence
Of medium size, the Taggiasca olive is particularly suitable for the production of oil, but it is highly appreciated also to be eaten as a preserved fruit. Its nutritional characteristics show a high lipid content, while the organoleptic characteristics place it above the average of the other varieties, with an extremely low acidity rate. This last characteristic is linked not so much to the variety as to the type of processing to which it is subjected and to the seasonality of the late maturation, which arrives in January. For these reasons, Taggiasca olives have been given the PDO label – protected designation of origin – since 1997. The taste and aroma are practically unique within their kind, and give a fruity and light oil with equally unique characteristics.
A health benefit
As already said, Taggiasca olives have a high content in complex energetic lipids, also called triglycerides. Their fatty acid composition sees the prevalence of monounsaturated, but also of polyunsaturated and saturated. Monounsaturated fatty acids bring beneficial effects on cholesterol and its metabolism. Moreover, they are particularly useful within the processes of cooking and food preservation. Added to this is the presence of phytosterols, liposoluble vitamins, and polyphenols, all elements with a high antioxidant power with beneficial preventive action which fight cardiovascular diseases. Among other beneficial aspects, the ability to stimulate appetite and to assist digestive processes is also noted.