"Monocultivar Taggiasca" - Extra Virgin Olive Oil

Multicultivar Taggiasca Extra Virgin Olive Oil is produced exclusively from "Taggiasche" olives harvested in the Riviera dei Fiori, in western Liguria. The ripening of the olives is a crucial step in obtaining an oil with very low acidity, lively, sweet, and with a delicate almond scent. Its main characteristic is its delicacy, with light, fresh, and clean fruity aromas.

After harvesting, the olives must be washed at room temperature and sent for oil extraction within 36 hours. The bottles are wrapped by hand, one by one.

The traditional Ligurian method of cold pressing in stone mills allows the high quality of the oil to remain unaltered for a long time. The oil is not filtered, but periodically decanted. The veil at the bottom of the bottle is a sign of authenticity.

The oil can be defined as extra virgin olive oil if all stages of production take place at a temperature below 27°C, i.e. cold. Cold pressing also allows the physical and nutritional characteristics of extra virgin olive oil to remain unaltered, preserving all its organoleptic characteristics.

• Appearance: Raw
• Color: yellow to green
• Aroma: fruity, with a predominant artichoke flavor and a slight hint of almond
• Flavor: delicate and fruity, sweet and slightly spicy