Taggiasca olives: the authentic touch in Genovese pesto

Welcome to the world of Taggiasca olives, the small giants of Ligurian cuisine! Today we will explore the origin and the fundamental role of these olives that make pesto alla genovese truly authentic.
Get ready for a culinary journey into the heart of Liguria, a land of authentic flavors and unforgettable dishes.

The Taggiasca olives and their homeland

Taggiasca olives owe their name to the picturesque Ligurian village of Taggia, located between the hills and the sea.
These small, dark olives are carefully cultivated in this region thanks to the temperate climate and fertile soil. Their rich flavor and slightly bitter aftertaste are a unique result of the Ligurian environment.

Pesto alla genovese: a marriage of flavors

Now, let's delve into the heart of our culinary journey: the pesto alla genovese. This vibrant green sauce is a symphony of fresh ingredients, including basil, pine nuts, garlic, olive oil, and, of course, Taggiasca olives.

These little gems give pesto its characteristic balance of flavor, a touch of bitterness and just the right hint of saltiness that make it so irresistible.

Authenticity on your plate

But what makes pesto alla genovese authentic? It is the combination of high-quality ingredients and the Ligurian culinary tradition. Taggiasca olives are an essential element of this authenticity.

When you put a portion of pesto alla genovese on your trofie, you are celebrating a recipe that has stood the test of time, keeping its genuineness and flavor alive. Taggiasca olives are the best-kept secret of pesto alla genovese.

The next time you sit down to a plate of trofie with pesto, you'll know you are savoring a culinary tradition that encompasses centuries of Ligurian flavors.

Angela Cordioli