Ligurian Oil: PDO and Monocultivar

Ligurian oil is loved amongst Italian and, of course, is one of the regions best known for using it especially for its infamous focaccia Ligure!

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Riviera Ligure PDO Italian extra virgin olive oil is obtained from the fruits of olives of the Taggiasca, Pignola Lavagnina, Razzola varieties and local native cultivars. The denomination must be accompanied by one of the following additional geographical indications: Riviera dei Fiori, Riviera del Ponente Savonese, Riviera di Levante. The mentions differ for the production area and for the different percentages of specific olive varieties in the olive groves.

The cultivar oil types are the cultivated varieties of olive oil and, with the term mono-cultivar (from the Greek monos, “only, unique”) we mean an extra virgin olive oil produced and obtained 100% from a single type of olives!

The area of production and processing of Riviera Ligure PDO extra virgin olive oil covers the entire territory of the Liguria region. The Taggiasca is the absolute protagonist of the territory and if you’re interested in tasting it you can find it here.

Mind you, extra virgin olive oil is an easily perishable food that requires proper storage to keep its organoleptic characteristics intact. It is therefore advisable to store it in a cool and protected from light, at a temperature between 14 and 18 ° C, away from heat sources. It is also advisable to consume it within 4-6 months of pressing. The light and delicate taste, characterized by a typical sweet note, makes Riviera Ligure PDO extra virgin olive oil widely usable in the kitchen as it does not cover the flavor of the dishes. It is ideal for vegetable and fish dishes typical of Ligurian and Mediterranean cuisine. Its natural versatility makes it interesting in the experimentation of fusion cuisine, while the sweet note makes it the protagonist in pastry preparations.

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