There's no getting away from olives in Taggia as Delicious Italy found out when we visited the small town. In fact, the local variety is called the Taggiasca and the town's wealth is, in part, still based on this fine fruit.
The original olive trees in the Sanremo hinterland were native to this part of Europe. They were growing before man existed. Today the crop is riper, less bitter and bigger but the Ligurian DOP oil produced is of the highest quality.
For all you need to know about the history of the olive business in Taggia visit the Frantoi of Giuseppe Boeri at www.olioboeri.com. This family run business is in the heart of the town and they produce one of the finest DOP oils in Italy.
Signor Boeri is passionate about his trade and of the many things we found out was how the olive oil business kept the townsfolk alive during and immediately after the Second World War. Just! As more than 600,000 trees were pulled up for firewood and other uses.
The olive itself is extremely hardy and grows from sea level up to 1000 meters. Some of the trees live for 300 hundred years and all produce three colors of fruits - red, black and green.
The olives are fairly small but have an extremely low acidity, and once harvested are washed and pressed within 48 hours to retain all the goodness.
Do visit the Frantoio at Viale Rimembranza, 34 and ask to see the original water wheel and olive presses below the present factory. Also of interest is the Museo dell'Olivo by the Fratelli Carli at Via Garessio, 11, Imperia.
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Our articles about Liguria below.
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