Taggiasca is a cultivar typical of the Ligurian Riviera, and specifically of the Provinces of Imperia. In the Province of Savona it is only cultivated in Merula Valley, Andora, in Alassio and in Val Lerrone ingauna.


The name Taggiasca is due to the fact that the cultivar was brought to Taggia by the monks of Colombanus from Lérins Abbey. Over the centuries, Taggiasca’s graftings were spread all over the peninsula, but the Province of Imperia has always been the place where it was most cultivated. This is one of the most renewed cultivars for extra-virgin olive-oil production, and one of the best for table use olives, since they are very tasty.
It can get very big-sized (it can reach 15m in height), with an open and pendulous growth habit. It is quite vigorous, but doesn’t have a good rooting ability. Olive-blossoms are medium in length and in number of flowers, and have a low rate of abortion of the ovary.


Despite being very susceptible to the major hostilities, it has a high and constant productivity. It ripens late (January).Fruits are elliptic-cylindrical and slightly bigger at the base, it has a very high oil content (25-26%), which is also of an excellent quality, yellow (yellow-green in the area of Savona), with a ripe fruit smell and a fruity, strong sweet flavour with spicy, almond and pine nut hints. Maximum acidity levels are lower than 5%, which proves the product’s high organoleptic qualities. This oil is often used in blending, to mix it with other oils and give them an elegant touch. Since January 1997 the appellation “Riviera Ligure PDO” exists to designate this cultivar’s olive oil.