Riviera Ligure PDO – EVO Oil

Production Area

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Riviera Ligure PDO extra virgin olive oil is obtained from the Taggiasca, Pignola Lavagnina, Razzola olive varieties and other local indigenous cultivars. The designation must be accompanied by one of the following geographical references: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante. The references refer to the production area and the different percentages of the specific varieties present in the olive groves.

Production Method

The olive harvest must be completed by March 31st of each year. The most suitable location for the groves is on terraced slopes, of varying degrees, with a geological formation that varies from West to East Liguria.

Appearance and Flavour

• Riviera dei Fiori: obtained from the Taggiasca variety (at least 90%); it is yellow in colour, with a mature fruity aroma and a fruity flavour with strong hints of sweetness. • Riviera del Ponente Savonese: obtained from the Taggiasca variety (at least 50%); it is greenish yellow in colour, with a mature fruity aroma and a fruity flavour with strong hints of sweetness. • Riviera di Levante: obtained from the Lavagnina, Razzola and Pignola varieties (at least 55%) and local indigenous cultivars; it is greenish yellow in colour, with a mature fruity aroma and a fruity flavour with mild hints of sweetness and light bitter and piquant sensations.

Production Area

The production and processing area of Riviera Ligure PDO extra virgin olive oil is within the entire territory of the Liguria region.

History

The first reference to the presence of olive trees in the production area of Riviera Ligure PDO extra virgin olive oil can be found as far back as the III century B.C., although it wasn’t until the Middle Ages that there was a significant increase in numbers thanks to the Benedictine monks. Evidence of the flourishing trade of olive oil between the city of Oneglia (IM), home to the olive museum, and Milan, can be found in documents dating back to the XVII century.

Gastronomy

Extra virgin olive oil is a highly perishable food and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from heat sources. It should be consumed within 4-6 months of pressing. Riviera Ligure PDO extra virgin olive oil has a light and delicate flavour, characterised by a typical sweet note, making it suitable for a wide range of culinary uses as it does not overwhelm the taste of other foods. It is ideal in typical Ligurian and Mediterranean vegetable and fish dishes. Its natural versatility also makes it an interesting ingredient to use in fusion cuisine, while the sweet note makes it perfect for making cakes and biscuits.

Marketing

The product is marketed as Riviera Ligure PDO extra virgin olive oil, accompanied by one of the following place names: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante. It is sold in glass recipients of no more than 5 litres. The production year of the olives must be indicated on the label.

Distinctive Features

Riviera Ligure PDO extra virgin olive oil is characterised by a maximum acidity level that ranges between 0,5 g (Riviera dei Fiori and Riviera del Ponente Savonese) and 0,8 g (Riviera di Levante) per 100 g of oil.

REFERENCE BODY

INSPECTION BODY

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 582,390 5.8 0.64
2015 341,845 4.2 0.24
2014 599,720 6.0 0.70
2013 468,680 4.7 0.56
2012 443,560 4.2 0.84
2011 490,933 4.8 0.88
2010 482,123 4.8 0.87
2009 445,766 4.5 0.80
2008 169,090 1.4 0.30
2007 419,713 3.9 1.3
2006 458,911 4.3 1.5