Taggiasca olives

The Taggiasca olive arrived in Italy, specifically in Taggia, between the 7th and 8th centuries thanks to the monks of San Colombano coming from the Provencal monastery of Lerins. A plant that in the following centuries spread throughout Italy, from north to south, becoming the symbol of almost all Italian regions.

Its main characteristic is being small and fleshy. The oil obtained is one of the most well-known and celebrated. Its aroma is particularly sweet and fruity, so much so that its acidity is less than 0.5%.

The colors that characterize the olive are multiple: from green to purple to brown. Its taste is light, aromatic, and very fruity, making it especially suitable as an appetizer.

And that's why it's excellent for preserving in the months following the harvest through brining.

Here's the traditional Apulian recipe.

Recipe for Taggiasca Olives in Brine

Ingredients

100g of salt per liter of water

Taggiasca olives

Water (enough to cover the quantity of chosen olives)

Sea salt

Thyme

Oregano

Bay leaves

Procedure

Wash the olives in cold water to remove traces of dirt

Soak them in a container filled with water for about 10 days, remembering to change it at least once a day

After the indicated days, bring the water to a boil adding the salt and spices (thyme, oregano, and bay leaves)

Let the water and dissolved salt cool down

Sterilize glass jars and pour the Taggiasca olives into them, leaving about 2cm of space on the jar's rim

Cover the jars with the previously prepared and cooled brine

Seal the jars tightly and store them in a dry, cool place for about 2 months