The Queen. This variety is one of the most renowned for the production of extra virgin olive oil and one of the best table olives, because the fruit, despite its small size, is very tasty. It is cultivated in a limited territory in the Liguria Region.
The drupe, of black-purple color when fully ripe, has an elongated, slightly cylindrical shape and the weight varies from 2 to 4 grams. Taggiasca olive, small, very fleshy, dark and wrinkled, with unmistakable characteristics of taste and delicacy, is a rare and precious variety: from an acre of olive grove in fact we get about twenty quintals of these olives compared to sixty-hundred quintals of other qualities. Taggiasca olive, aromatic and fruity, with a harmonious taste, it is widely used either eaten naturally (raw or in brine) or in the kitchen.
A bit of history
The origins of olive cultivation in the western Ligurian extreme are pre-Roman and date back to the techniques introduced by the Greeks of Marseille from 590 BC. C. which consisted of the grafting of domestic olive trees on wild wild olive trees of the Mediterranean scrub.
The Taggiasca cultivar owes its name from its place of origin – the Benedictine convent of Taggia, and boasts 1,300 years of history!
The Saracen invasions of the ninth century that depopulated the coasts, also affected the convent of Taggia. In 891, the Saracens desecrated the monastery, demolished it, killed all the monks and burned the precious library.
At the end of the tenth century other Benedictine monks, coming from the convent of Santo Stefano di Genova, settled in the territory, continued to cultivate and spread throughout the province and even further, towards Genoa and Nice, this variety, which, during the thanks to the mild climate, it had adapted so well to assume its own characteristics, of such value, to produce olives and therefore oil, of excellent quality.
The maturation of the taggiasca olives is to climb, therefore the olives to be put in brine are at different maturation ranging from green to purple. The preparation method, after a selection of the olives to remove the smaller and / or defective ones, simply involves adding water and salt (NaCl, min 100 g / l) after 40 days the treatment is repeated with a brine 8%. After the sweetening they can be pitted – the stone is easily detached from the pulp, seasoned with oil and herbs (thyme, oregano, chilli etc.) and preserved in oil.
The Taggiasca olive groves owned by the Antico Frantoio Ligure mill are located in a very favorable territory. The altitude of these crops, about 400/500 meters from the sea level, favor the perfect development and above all they are unassailable by the notorious xylella, an insect that devastates the olive groves.
The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.