{"id":3308,"date":"2020-12-11T18:08:46","date_gmt":"2020-12-11T18:08:46","guid":{"rendered":"NUOVA_URL\/2020\/12\/11\/oliva-taggiasca-le-caratteristiche\/"},"modified":"2021-01-17T14:29:16","modified_gmt":"2021-01-17T14:29:16","slug":"oliva-taggiasca-le-caratteristiche","status":"publish","type":"post","link":"https:\/\/demodev.olioalberti.it\/en\/oliva-taggiasca-le-caratteristiche\/","title":{"rendered":"TAGGIASCA OLIVES: THE CHARACTERISTICS"},"content":{"rendered":"
[vc_row][vc_column][vc_column_text css=”.vc_custom_1610893411396{margin-bottom: 0px !important;}”]\n

The famous and renowned Taggiasca olive<\/span><\/h3>\n

Historically also called Tagliasca, Pignola d\u2019Oneglia, Giuggiolina, it is, to date, the most famous edible olive<\/a> on the market.<\/strong>
\nIts strength lies in its versatility, being at the same time a table olive, which can be presented in brine, pitted or in the form of olive pate or, expressing all its potential and its richness if transformed into extra virgin olive oil.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1610893548548{margin-bottom: 0px !important;}”]\n

It is the most widespread cultivar throughout the region<\/span><\/h3>\n

98% of the oil<\/a> produced in Liguria is obtained from Taggiasca olives.<\/strong>
\nThe Taggiasca olive<\/a> is a late-ripening and non-simultaneous variety,<\/strong> which makes it harvestable until late winter.<\/p>\n

The oil obtained from the taggiasca<\/span><\/h3>\n

It has a color between straw yellow and light gold, with a delicate and intense aroma and an extraordinary delicacy on the palate, with intense aromas of almond and pine nut.<\/strong>
\nThe Taggiasca quality has always met the favor of Ligurian farmers not only because it has a higher oil yield than other Ligurian cultivars<\/strong> (from 22 to 26%), but also because it provides an exquisite and delicate oil, which meets the favor of most.
\nThe only defect that can be attributed to the Taggiasca olive is that it is an easy prey of the “oil fly”<\/strong> and more subject to atmospheric vicissitudes than other cultivars, in particular cold temperatures.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”3145″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1610893607781{margin-bottom: 0px !important;}”]\n

The Taggiasca<\/a> olive tree<\/span><\/h3>\n

It can reach, if not pruned, even 12\/13 meters in height, with very branched foliage. It loves exposure at noon.
\nThe branches are divergent and curved, the twigs have a tendency to assume a pendulous appearance as a result of the weight of the fruit, hence the name of \u201cpendane\u201d.
\nThe fruit<\/strong>, called the olive drupe, is oblong, medium-small in size with a thin skin with countless shades of color.<\/strong>
\nIt has recently been calculated that thirteen working days are required to plant a Taggiasco olive tree in Liguria, including: construction of a retaining wall, excavation of stones, transport of the material, processing and preparation of the soil.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”3147″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1610893745577{margin-bottom: 0px !important;}”]\n

The Taggiasca olive<\/a> is measured with special parameters<\/span><\/h3>\n

The Taggiasca olive<\/a> is still measured today with special parameters, not used in other parts of Italy, which once again makes it unique:<\/p>\n

“The fourth” which corresponds to 12.5 kg of olives<\/strong>
\n\u201cLo bushel\u201d which corresponds to two quarts, that is 25 kg of olives<\/strong>
\n“The gombata” which corresponds to ten quarts, that is 125 kg of olives<\/strong><\/p>\n

For the first time in 1997<\/strong> a defense of the oil produced from this wonderful olive was obtained, with the establishment of the Protected Designation of Origin linked to the production of Taggiasca extra virgin olive oil,<\/strong> called DOP Riviera Ligure Riviera dei Fiori.
\nLiguria<\/strong> therefore boasts, to date, the distinction of being the first region in Italy to have obtained European recognition of protected designation of origin (D.O.P.)<\/strong> for its oil production.[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text css=”.vc_custom_1610893411396{margin-bottom: 0px !important;}”] The famous and renowned Taggiasca olive Historically also called Tagliasca, Pignola d\u2019Oneglia, Giuggiolina, it is, to date, the most famous edible olive on the market. Its strength lies in its versatility, being at the same time a table olive, which can be presented in brine, pitted or in the form of […]<\/p>\n","protected":false},"author":1,"featured_media":3120,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[309],"tags":[313,312],"class_list":["post-3308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-olive-taggiasche-en","tag-oliva-taggiasca-en","tag-taggiasca-olives"],"_links":{"self":[{"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/posts\/3308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/comments?post=3308"}],"version-history":[{"count":2,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/posts\/3308\/revisions"}],"predecessor-version":[{"id":3310,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/posts\/3308\/revisions\/3310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/media\/3120"}],"wp:attachment":[{"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/media?parent=3308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/categories?post=3308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/demodev.olioalberti.it\/en\/wp-json\/wp\/v2\/tags?post=3308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}