Taggiasca olive tree has several PDOs and its oil is highly valued by consumers.
Taggiasca is the main olive variety of the Liguria region, within the province of Imperia, practically only this variety is cultivated.
Some Italian olive varieties: Pendolino, Frangivento, Moraiolo, Leccino, Carolea, Frantoio…
Curiosities: The name comes from the municipality of Taggia (located in Imperia), the history of the variety tells how some monks made the first grafts, after transporting material, from the south of France (Provence).
After requesting the producers PDO Oliva de Taggiasca, the European Union demanded the change of name to PDO Oliva Giuggiolina.
Names or synonyms: The Taggiasca olive tree is also known with the names: Gentile, Taggiasche, Giuggiolina, Tagliasco, Olivo di Taggia, Tagliasca, Lavagnina and Pignola d’Oneglia.
Characteristics of the Taggiasca Olive Tree
The Taggiasca olive tree adapts well to various conditions, both hitting the sea and in areas of higher altitude. It stands out for its good productive characteristics and the high valuation of the oil and olives produced.
Productivity: the Taggiasca olive variety, is of early production and of high production.
Regularity of bearing: Taggiasche, get regular productions.
Flowering: The Taggiasca olive tree is medium flowering and its pollen is partially self-compatible. It produces a high amount of pollen and has under ovarian abortion.
Vigor and bearing of the tree: Taggiasca is of high vigor, bearing open-weeping and medium density cup.
Leaf: The Taggiasche olive tree has leaves of elliptic-lanceolate and medium size.
Diseases: Taggiasca olive variety is sensitive to cold, the tuberculosis, the fly and drought.
Multiplication: The Taggiasca plant has a poor rooting capacity.
Taggiasca olive, morphological characteristics
The Taggiasca olive, despite its small size, is appreciated for table olives for its good taste. Taggiasca has double aptitude, being also suitable for oil production in oil mill.
Maturation: The ripening of the olives is late.
Size: the olives produced by Taggiasca, have a small size (less than 2 grams). On table, the benefits of its flavor, support its small size.
Shape: Taggiasca, has an elliptical shape , symmetric and an absent nipple .
Skin color: the Taggiasca olive (Taggiasche olive), ripens when it changes to the brown-black color.
Pulp: its flavor is appreciated, being suitable for table or dressing.
Yield: Taggiasca olive produces olives of high-very high fat yield (25% gross).
Uses: The Taggiasca olive variety is used both for oil production (high yield and high productive capacity), and for table olives, where it is appreciated for its excellent flavor.
Advantages: High productivity, double aptitude, appreciated.
Disadvantages: Sensitive to various diseases.
Extra Virgin Olive Oil Taggiasca
The Extra Virgin Olive Oil Taggiasca, is an oil with sweet characteristics and ripe fruit sensations.
It is much appreciated locally, where it is used for traditional stews. It is used in some coupages to provide sweetness and enhance the range of flavors and smells present.
The variety is within the protected designation of origin (PDO) Oil Liguria Riviera.
Taste: Taggiasca is a pleasant-tasting olive oil with a sweet presence accompanied by a bitter and spicy taste of medium-low intensity. It has aroma of ripe fruits of medium intensity with detectable presence of green almond, olive leaf, artichoke and pine nuts.
Properties: The Taggiasca olive oil contains a high amount of oleic acid (77%), with a high presence of Polyphenols (375).
Price: Taggiasca Extra Virgin Olive Oil is purchased at prices of € 30-35 / liter.
Prays of the olive tree
Verticillium of the olive tree
Most profitable olive variety
Characteristics of the Arbequina olive variety
Olive black scale treatment
We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.