Taggiasca, is a cultivar of olives grown primarily in the Alpes-Maritimes region near Nice and the Riviera di Ponente, Italy. It is best known under the name Niçoise, which signifies its curing method, in which form it is an important ingredient in the salade niçoise. It can also be used for the production of oil.
It is a cultivar of good strength and large size, with an erect growth form, and elliptic-lanceolate leaves of medium length and width. The olives are of low weight, ovoid shape and symmetrical. The stone has a rounded apex and base, with a rugose surface and a mucro.
For use in oil production the olive is harvested in mid-November. Fruits for use as table olives, on the other hand, can be harvested up until May. The fully ripe olives have "a dark colour that ranges from black brownish-purple to brownish-black"