"Cultivar Taggiasca" EVO Oil

Enjoy our liquid poetry

Our extra virgin olive oil comes from freshly pressed must and is therefore characterized by a cloudy green color for the first months after pressing. It then tends to clarify, leaving a residue on the bottom of the bottle, an expression of great quality.

For this reason we do not filter our oil: we want to show our customers its main ingredient (the Taggiasca olive), its genuineness and the sincerity of our processing and production. The olive is there and you can see it!

Our queen:
the Taggiasca Olive

The Taggiasca olive (or "giuggiolina" as they would like to call it) is an olive cultivar, especially typical of Western Liguria and in particular of the entire Province of Imperia.

It is so called because it was brought, selected and spread to Taggia by the white Benedictine monks of San Colombano. The grafts of Taggiasca olives were spread throughout Italy over the centuries, although the largest cultivation has always remained in the province of Imperia; this variety is one of the most renowned for the production of extra virgin olive oil and one of the best table olives, as its fruit is very tasty.

The oil obtained from these olives has great purity with low acidity and a natural delicacy (its strong point). It has a pleasantly fruity flavor with sweet notes and a very small hint of spiciness. In its slight intensity aroma the scent of artichoke and almond prevails.

Our Tips

Our "Cultivar Taggiasca" extra virgin olive oil is designed to enhance the flavors of delicate recipes such as boiled or grilled fish. Raw it is excellent on tomato-based first courses (try it on pasta) and in salads. And if you are looking for an oil for fish preserves ... you have found the right one! And in desserts, we assure you, it is the perfect ingredient to maintain the fragrance and to make any type of dough lighter.

The Label