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Taggiasca Olives?

erica May 23, 2012 11:13 AM

Looking for sources other than Eataly. I'd prefer Manhattan, but willing to travel if necessary.
I'd prefer to buy them loose, by weight, rather than in the glass jars but will taken either.

Also interested in other excellent black olives packed in oil, so give me your favorites.

Thanks!

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    bob96 RE: erica May 24, 2012 12:29 AM

    I don't recalll seeing them loose at DiPalo, BuonItalia, or other likely sources. Agata+Valentino or Citarella might have them, but haven't looked. Fairway often has some small nicoise-style olives from who knows where--the French cultivar fashioned this way is said to be the same as taggiasca. I'm much more a fan of black olives in a freshly made brine, like Gaeta ot good Kalamata, but mostly prefer green, like Castelvetrano or Picholine. Most of the oil-cured wrinkled black olives I've had are overly salty and unpleasant. Good hunting.

    4 Replies
    1. re: bob96
      erica RE: bob96 May 24, 2012 04:20 AM

      Bob, I was hoping that you would weigh in. I fell so in love with those olives on a trip to Liguria and I brought home a few jars packed in oil, which are now depleted. Eataly used to sell them loose but they now pack them with a few other types. They also sell them in jars but their price seemed so high that I wanted to find another source. I will check Fairway today, and also look for the Nicoise olives. I remember liking them in the past. I need to further my olive education!! Thanks so much!

      I did buy the Taggiasca oil at Fairway (under their label; fairly new) but would not buy it again, as I like other Fairway-brand oils better. (I've also been buying Greek oils in Astoria, but really need an education on the various kinds)

      1. re: erica
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        bob96 RE: erica May 24, 2012 08:24 AM

        I suspect the crop is small enough and the demand locally and for oil is great enough that they'll never be exported in bulk like their Sicilian and Spanish cousins. As for Greek oils-- the Iliada Kalamata PDO (from the Peloponnese) is smooth and soft (made in Kalamata, but from koroneiki olives) and easily available for everyday use. One great value I've discovered at Titan and other shops are the Cretan oils from the Sitia Coop--the Sitia 0.3 brand extra virgin (also from koroneiki) is superbly balanced between green and gold flavors. They also make a Bio Sitia. Really well-made stuff.

        1. re: bob96
          erica RE: bob96 May 24, 2012 11:31 AM

          Thanks, Bob. I will try the Iliada next time. I did find the Sitia 0.3 at Mediterranean Foods after hearing Eric Ripert rave about it on his tv show.
          http://chowhound.chow.com/topics/713018

          Just returned from Fairway with a stash of Castelveltrano olives, so thank you for that tip!

          1. re: erica
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            bob96 RE: erica May 24, 2012 12:32 PM

            Wow--thanks for the missed Ripert mention. Now if Fairway could only have some of its bulk olives in brine, not oil. BTW, if you get to Alleva on Grand, try those same Castelvetrano olives spiced with bay leaf and fennel seeds--delicious; in bulk, labelled "olive alla calce" (or quicklime, which I think was once used to cure olives).

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