|
|
| back to Glossary Index |
 |
|
|
|
|
Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy. Also referred to as a Taggiasco or Tagiasco olive, the Taggiasca Olive provides a delicate flavor and a fruity aroma. Small and oval shaped, the Taggiasca Olive is typically harvested in January when it has a crimson to brown color. This olive is served as a snacking olive, an ingredient to pasta or various foods, and a popular olive for producing high quality oils.
|
|
Whole Taggiasca Olive | | 
Pitted Taggiasca Olive |
|
|
|
|
Taggiasca Olive term - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf. |
|
|
 |
|
|
|
| A small variation on a simple bread. |
|
|
 |
|
|
|
| Flavorful, moist cornbread cake great as a snack or dessert with rosemary. |
|
|
 |
|
|
|
| Quick, easy, nutritious--and colorful! |
|
|
 |
|
|
|
| This quick salad is colorful and delicious. The salty tang of olives and vinaigrette give a new and refreshing taste to oranges. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The ... |
|
|
|
|
|
|
|
|
Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined ... |
|
|
|
|
|
|
|
|
Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural ... |
|
|
|
|
|
|
|
|
Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand ... |
|
|
|
|
|
|
|
| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." ... |
|
|
|
|
|
|
|
| A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil. Decorative or plain in design, an Olive Oil ... |
|
|
|
|
|
|
|
| A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor. After the loaf is formed ... |
|
|
|
|
|
|
|
| A kitchen utensil made to remove the stone or pit from small round fruits, such as cherries or olives. The pitter is commonly made of plastic or stainless steel that is formed ... |
|
|
|
|
|
|
|
| A kitchen utensil that is used as a serving dish for olives, pickled garlic and other similar small round foods. This serving piece is long, slender and indented to hold olives ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
