Taggiasca olives grow along the western Ligurian coast.
Olive trees flourish on the terraced hills along the coast, growing at up to 700-900 meters above sea level. Extra-virgin olive oil plays a key role in the Mediterranean diet, and has been subject to much attention all over the world. Studies in the 1960 showed the benefits were discovered of a diet based on olive oil as opposed to animal fats, which increase the risk of heart disease.
Land of the Taggiasca
Olive cultivation is an important part of the agricultural heritage of the western Ligurian coast. The spread and systemization of cultivation methods date back to the presence of the Benedictine order in Taggia. The monks created the Taggiasca cultivar by crossing cuttings from central Italy. Taking its name from the town where it originated, over the years the variety has become a symbol of the western Ligurian coast and its farming culture.
The trees suffer from fog, ice and prolonged drought, and find their ideal climate on the terraced hills along the coast. They flourish at up to 700-900 meters above sea level because of the mitigating effect the nearby Mediterranean has on the climate. Taggiasca olives are grown only in the province of Imperia and a small part of the province of Savona, where the microclimate is particularly favorable.
The world-famous oil produced by this prized cultivar has a faint but complex fragrance and a delicate and fruity taste. Oil from the Ligurian Riviera is classified as lightly fruity.
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