"It does not overpower the taste of food but accompanies and enhances it".
The special characteristics of Ligurian extra virgin olive oil, which
derive from the presence of the taggiasca olive, a variety cultivated in
Liguria for at least five centuries, make it versatile and perfect for any dish
because it never overpowers the taste but accompanies and enhances it.
Ligurian extra virgin olive oil is light and delicate, harmonious and
fruity and has a typical sweet touch. Its versatility makes it perfect as a raw
condiment for baked goods, such as focaccia and bruschetta, soups or on
vegetable and fish dishes typical of Ligurian and Mediterranean gastronomy. It
is one of the secrets of good authentic Pesto Genovese, and its sweetness makes
it an excellent ingredient in pastries.
The quality label
"Artigiani in Liguria" includes among the best in the region Antico Frantoio
Elena Luigi (Imperia), Antico Frantoio Tavian (Savona), Azienda Agricola Grillo
Antico Frantoio (Imperia), Azienda Agricola Raibaudo (Imperia), Azienda
Agricola Rudasso (Imperia), Azienda Agricola Terre Taggiasche (Imperia), Benza
Frantoiano (Imperia), Frantoio Boeri (Imperia), Frantoio e Molino Ambrosini (La
Spezia), Frantoio Ghiglione (Imperia), Frantoio Sant'Agata (Imperia), Olio Roi
(Imperia). Their history, directions to visit them
for those in Liguria, and images and product characteristics are on this platform.
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