Light and delicate, fruity and intense, it becomes a superlative taste experience when used raw on any food. It is one of the secrets of the quality of true Pesto Genovese.
Delicate, harmonious, fine in its fruity notes,
with a sensation of sweetness when first encountered by the palate, versatile
in enhancing foods: these are the inimitable sensations offered by Riviera
Ligure PDO extra virgin olive oil. Characteristics that derive from the
presence of the taggiasca olive, a variety cultivated in Liguria since time
immemorial, with traces of flourishing trade dating back to 1600.
The DOP "Riviera Ligure" (Protected
Designation of Origin which, in addition to the territorial origin, guarantees
the quality of the product through strict regulations) is divided into three
micro-areas with slightly different organoleptic characteristics: Riviera dei
Fiori, Rivera del Ponente Savonese and Riviera del Levante.
The extra-virgin olive oil "Riviera Ligure-
Riviera dei Fiori", which is produced in the area of Albenga-Imperia, in
the westernmost part of Liguria, must come at least 90% from Taggiasche olives.
It has a light yellow colour with greenish hues, a light and fresh fruity
aroma, a hint of apple and a strong sensation of sweetness on the first palate,
with a hint of bitterness and slight spiciness on the finish.
The "Riviera Ligure- Rivera del Ponente
Savonese" is produced in the province of Savona to the west of Genoa. It
must come from at least 50% Taggiasche olives, it has a light yellow colour
with greenish hues, a soft and delicate ripe fruity smell, hints of almond and
apple, a sweet taste and a touch of bitterness and spiciness at the end.
Riviera Ligure-Riviera di Levante' is produced in
the central part of Liguria, the Genovese and Tigullio areas up to the extreme
east, in the province of La Spezia. It comes from olives Lavagnina, Razzola,
Pignola and local indigenous cultivars for at least 65%. It too is golden
yellow with greenish reflections and fruity aromas. It has hints of artichoke
and herbs, a medium sweet sensation on the first palate and a hint of
bitterness and pungency which becomes persistent and progressive.
In general, Ligurian oil is light and delicate
with a fruity and intense aroma. It is extraordinary when used raw on any food,
from vegetables and vegetable pies to fish and meat, soups and focaccia. The
extra virgin olive oil from the Ligurian Riviera is one of the secrets of the
quality of Pesto Genovese.
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