Olea europaea ‘Taggiasca’ is the predominant olive variety cultivated in Liguria, Italy, near the French Mediterranean coast. Harvested green, its small olives produce an oil with fruity and floral notes and a distinctive sharp finish favored in Italian cuisine. When harvested black, the oil becomes lighter and delicately fragrant, appealing to French preferences. The trees are medium in size with elegant, drooping branches, making them ideal for container cultivation. This variety is self-fertile, ensuring reliable fruit production.
Details
Botanical Name
Olea europaea 'Taggiasca'
Common Name
Taggiasca Olive
Hardiness Zone
- 8
Appearance
Max Height
10 feet
Max Spread
5 feet
Plant Form
Foliage Colour
- Bluish Green
Fall Colour
Flower Colour
- White
Edible
Edible
- YES
Edible Component
- Fruit
Edible Harvest Period
Fall
Edible Use
- Oils
- Eating
Fruit Colour
- Green to Black
Growing
Flowering Period
Spring to Summer
Moisture
Dry to Average
Sunlight
Full Sun
Maintenance
Occasional
Deer Resistance
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