Taggiasca Olive Pesto

Fri, 08/19/2016 - 02:00
Difficult Level
Cooking Time
5 minutes


Taggiasca is the Italian name of the Cailletier cultivar of olives primarily grown in Southern France and the Italian region of Liguria. In fact, the name Taggiasca derives from Taggia, a small Italian city located near the Ligurian coast. These small olives range from a greenish-brownish-purple to a brownish-black color and have a meaty texture and a sweet fruity and mild flavor. The Taggiasche olives are cured in a sea salt brine and fermented for up to five months. They are often eaten whole, ground into a spread, mixed into breads, topped on fish and pasta or pressed into oil. Their varied use makes them a popular ingredient in Italian cooking.


extra virgin olive oil
6 tablespoons
taggiasche olives
12 ounces (drained)
fresh lemon juice
2 tablespoons
1 clove (minced)
Fresh parsley
1 cup loosely packed
rustic bread
1 loaf, sliced



Add the extra virgin olive oil, taggische olives, lemon juice, minced garlic and parsley to a food processor and blend for 20 seconds for a chunky pesto or longer for a smooth spread. Add more extra virgin olive oil if needed to arrive at the desired consistency. Serve with toasted bread and garnish with additional chopped parsley.