TERRE TAGGIASCHE

In 1905, Belmonte Giobatta and Paolina Roggero, fell in love under the olive trees in the village of Gazzelli, where they later settled and began cultivating olives, giving rise to the Belmonte estate. Kissed by the sun, the olive trees, they soar skyward in front of the beauty of this breathtaking landscape. It was precisely this scenic beauty that prompted Antonio, great-grandson of the Belmonte family, to return to his homeland of Liguria and take up the family trade again. His dream is to create a company that had at its core the colors, scents and tenacity of those territories; ancient flavors for a modern consumer. In 2011, Ester and Antonio founded Terre Taggiasche and began a renewal of both agronomy and technology.

What makes Taggiasca olives unique in the world is the perfect combination of three elements: land; water; and climate. The olive tree is a strong tree, with an often twisted and sloping trunk, which if not controlled by pruning can exceed 10 meters in height. It is grown on steep terrain that is difficult to mechanize, the typical Ligurian terraces. Harvesting takes place from October to January; after picking, the olives are "knocked down" and processed within 12 hours, thus ensuring higher quality of the product. The olive is rather small, with an iridescent color from green-yellow to brown-black. Despite its small size it turns out to be very tasty and rich. The taste is delicate, with a medium/light bitterness. The Taggiasca olive is considered the most delicate in the world and consequently also the most valuable, because of these characteristics its use in cooking is endless, combining perfectly with both meat and fish dishes and is the best accompaniment in aperitifs.