Taggiasca olive

An  Italian olive from the Liguria region which produces a light, soft oil appropriate for fish, salad, or vegetable recipes.  The traditional olive preparation includes brining with salt and herbs, soaking for about 40 days, then serving as a appetizer or snack olive. Despite the fact the olive is mostly pit with thin flesh it is nevertheless flavorful olive can be found pitted, or unpitted in specialty stores.