This self-fertile cultivar hails from Liguria, where Benedictine monks selected for the traits expressed in today's Taggiasca olive trees. The small to medium olives yield a light, fine oil with a delicate almond flavor. For eating, the olives are cured black. They have a sweet buttery taste. Mature tree has average size and vigor, with a semi-weeping habit. Very late ripening. Leaves are green-gray on top, silver on bottom. As of July 2023 trees have been pruned to 4' to promote lateral growth. Branching, full rootball.