Taggiasca olives, a characteristic of the hills of Oneglia, and the best, among those harvested by hand,  they are prepared according to two ancient Ligurian recipes of the great-grandfather of the Mela family whose  nickname was "Baciccia".  In "brine" with water, salt, thyme, bay leaves, rosemary and "in extra virgin olive oil" after having carefully pitted them.  Two ways to appreciate its pleasant, sweet and pleasantly fruity taste. These small but tasty olives  They are  only in the province of Imperia in the Riviera di  Ponente. Ideal appetizer with an aperitif, excellent for focaccia, pizza, salads, very tasty in tomato sauce, stewed rabbit and baked fish.