L’oliva taggiasca

L’oliva taggiasca
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Le origini

Tipica soprattutto del Ponente Ligure , è chiamata così perché arrivò a Taggia portata dai monaci di S. Colombano, provenienti dalla Provenza, nel sud della Francia. 
Gli innesti di oliva taggiasca furono nei secoli diffusi in tutta Italia, ma la coltivazione maggiore ha sempre trovato miglior fortuna in Liguria, dove le caratteristiche climatiche della zona rendono questo prodotto inconfondibile. 

Tradizionalmente, le olive taggiasche vengono raccolte con il metodo detto della «bacchiatura».
I coltivatori sbattono contro i tronchi degli ulivi una pertica, la quale fa cadere le olive su reti stese sul terreno. Una volta raccolte vengono riposte in sacchi di iuta, pronte per il trasporto.

In tavola

In gastronomia è ampiamente conosciuta ed utilizzata. La Liguria la usa tantissimo nei suoi piatti tipici, sia di carne che di pesce, ma anche a crudo essendo particolarmente appetitosa.

Le olive taggiasche sono gustosissime ma delicate al tempo stesso, grazie alla bassa acidità che le caratterizza e che conferisce loro un sapore dolce, oltre che, per natura, aromatico e fruttato.
Caratteristica fondamentale che rende queste olive particolarmente preziose per la salute è che, al contrario della maggior parte dei vegetali, non perdono le loro proprietà benefiche con la cottura.

Curiosità

  • Si ritiene sia l’oliva da mensa più ricercata ed apprezzata dagli chef di tutto il mondo, da ciò l’origine del prezzo commerciale mediamente maggiore rispetto ad altre qualità.
  • Una particolarità che non tutti sanno è che la cultivar taggiasca è autofertile, e cioè non ha bisogno di avere una biodiversità in campo per la fecondazione dei fiori.
  • L’oliva taggiasca è stata la prima oliva a produrre un olio extra vergine con la certificazione D.O.P.


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34 thoughts on “L’oliva taggiasca

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