Taggiasca olives
The Taggiasca olive is grown in some limestone areas of the Ligurian Riviera. Small and sweet-tasting, it is the best olive to make one of Italy’s most famous olive oils (the PDO Extra Virgin Oil from the Ligurian Riviera). 
It is also perfect for conserving in brine or oil.
Even today, it is harvested the natural way. Finely-woven nets are spread under the trees to collect the fruit which falls naturally. The branches are shaken with long sticks to make the olives drop off.
In the area around Imperia, the olives are picked by hand, one by one, so their quality can be checked right from the start.
The territory: the Ligurian Riviera
With an economy based on tourism and the production of olives and olive oil, the Ligurian Riviera is formed of tiny villages hidden between the sea and the mountains.
One of the most interesting places is certainly Villa Faraldi, an ancient medieval village perched on the slopes of the Cervo Valley. It owes its fortunes to olive oil production and tourism. Spread along the line of the mountain, it is still a compact little village, with single stone houses which can only be reached by climbing a series of winding little streets, underpasses and steps.
The festival of the same name is held each year in July.
Have you tried San Lorenzo Taggiasca Olives? Tell us what you think in the comments section.
