Taggiasca olives come from the Taggiasca tree, a prized and ancient Italian cultivar native to the Ligurian coast, where it has been cultivated for centuries in the dramatic terraced hillsides overlooking the Mediterranean. The tree is small to medium in size with a compact, dense canopy and is well adapted to the rocky, steep terrain and mild coastal climate of its native region. Taggiasca olives are small and round, with a thin skin and exceptionally tender, meaty flesh that ripens from green to a deep burgundy-black. They produce a delicate, refined extra-virgin olive oil with notes of ripe fruit, sweet almond, and subtle floral undertones, with a gentle finish that is notably mild compared to more robust Italian varieties. The Taggiasca tree is partially self-fertile, but fruit set improves with cross-pollination from cultivars such as Frantoio, Leccino, and Pendolino. Celebrated for its elegance, sweetness, and distinctive Ligurian character, Taggiasca remains one of Italy's most beloved and sought-after olive varieties for both table use and premium oil production.