Riviera Ligure

Produced in the entire region of Liguria, Riviera Ligure extra virgin olive oil is obtained from the olive cultivars of Taggiasca, Lavagnina, Razzola, and Pignola. The olives must be harvested by the end of March each year.

Depending on the varietal content and the area of production, this oil comes in three different varieties. Riviera dei Fiori is obtained from the Taggiasca olive variety (at least 90%); it is yellow in color, with a strong fruity flavor. Riviera del Ponente Savonese is obtained from mixed cultivars of which at least 50% must come from the Taggiasca variety; it is greenish yellow in color, with a mature fruity aroma and quite a sweet taste. Riviera di Levante is also obtained from mixed cultivars of which at least 55% must come from the Lavagnina, Razzola and Pignola variety; it is greenish yellow in color, has a fruity aroma and a distinctly bitter and spicy taste.

All Riviera Ligure olive oils have a light and delicate flavor, which makes them suitable for a wide range of culinary uses. They are recommended for typical vegetable and fish dishes of the Liguria region, but also for the preparation of cakes and biscuits.