Olives were introduced to the Riviera of western Liguria as a crop in the 12th century by the Benedictine monks who made this inhospitable land viable by building the "fasce" or terraces with drystone walls.

The first area of cultivation was Taggia, near the monastery, this is why the variety that then propagated through the Riviera was called "Taggiasca".

Taggiasca olives in brine vary in colour from green to strong dark violet, their flesh is succulent and skins thin making this one of the best table olives in the world.

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