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 January 2019 trees are nicely established, about 3' tall, most are top-pruned to promote branching, larger than photo. Grown in 4" x 6" pots.