The Taggiasca olive is a typical cultivar grown in Ponente, the western part of Liguria (Italy) in particular in the province of Imperia. The Taggiasca olive derives its name from the border town of Taggia where it was cultivated by the monks at the Benedictine Monastery, however, it was likely imported from France in 9th century AD by the monks of Colombanus. Taggiasca olives are smaller than many other varieties and are easily recognizable for their purple-green colour, they are extremely fragrant. Product label The product label with the nutritional information and the other product details can be found below. Uses The Taggiasca olives in brine are delicious both as an appetizer as well as in cooking. Indeed, Taggiasca olives are a staple ingredient in a number of typical Ligurian dishes: such as ‘stoccafisso in umido’, a stew made with stockfish and potatoes, but also in the famous ‘brandacujun’, salt cod with pine nuts, parsley and Taggiasca olives and olive oil. Taggiasca olives are also part of the topping of ‘sardenaira’, a variety of deep based, soft focaccia/pizza typical of Sanremo, topped with tomato sauce, garlic, capers, Taggiasca olives, oregano and anchovy fillets, which Ligurians enjoy a lot, especially as a mid-morning snack or as part of their aperitivo. They are great for enhancing green, rice or pasta salads, for an additional topping on pizzas or in focaccia. They go especially well with fish dishes or cheese and can be used in a variety of dishes to add a special touch. Storage instructions Store in a cool dry place, away from heat sources. Once opened keep refrigerated (+4°C).