Taggiasca, grown on the steep terraces of the Italian Riviera around Taggia, gives one of the gentlest, most elegant oils in Italy: sweet almond, pine nut, a touch of ripe fruit, and barely any bitterness or pepper. Its softness suits the delicate cuisine of Liguria — think pesto, fish and vegetables — and the small fruit is also a celebrated table olive. The very same variety, grown around Nice, is known in France as Cailletier and pressed for Provençal oils.
Delicate and sweet: almond and pine nut, soft, with almost no bite.
A very late ripener, often harvested December through February. Buy the freshest crop you can find — and check the harvest date on the bottle.