  
Our extra virgi olive oil is obtained by cold pressing the black "taggiasca" olives so that it keeps its delicate perfume and richness that we Ligurians expect from our oil. Its lightness enhances salads of all types and is perfect with our well known ligurian artichokes. It supports high temperatures and can be used with excellent results for frying ...........  |
 
Cold pressed, unfiltered extra virgin olive oil obtained from local quality olives, ground within hours of harvest. The Denomination of Protected Origin (D.O.P.) recognizes the quality following a series of specific tests and a rigorous protocol to certify its excellence. Our D.O.P. extra virgin olive oil offers a delicate, full, sweet almond flavour and a light, fruity, artichoke aroma............ |
 
Our Biological extra virgin olive oil is obtained through a process of cold pressing from still green or just partially ripe olives, grown with techniques which respect the natural cycles and metabolisms, without any use of pesticides or chemicals. The resulting Bio oil has a fragrance of freshly cut grass and is rich in polyphenols. It offers a rich flavour and a clear, fruity aroma. ............ |
 
The small black "taggiasca" olives are also important ingredients in cooking, they are bottled in brine with herbs using no artifical flavours. You may find a white floury deposit ( la fioretta) in the bottle this indicates its genuinity ...... |
 
Olive oil is not just a condiment, it can be used in many other mouthwatering recipes: sun dried tomatoes, ligurian pesto, sauces,tuna,artichokes and many other conserves that are handy to have to make up starters or first courses with a real mediterranean taste......... |
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