Description
Riviera Ligure PDO extra virgin olive oil is obtained from the Arnasca, Carparina, Castelnovina, Colombaia, Cozzanina, Cozzanone, Fiandola, Frantoio, Finalina, Lantesca (or Mattea, Pertegara), Lavagnina, Leccino, Liccione (or Lizzone, Olivastrone), Merlina, Mortellina, Mortina, Negrea, Nostrale, Olivella, Olivotto, Pignola, Prempesa (or Principina), Razzola, Rondino, Rossese, Taggiasca (or Gentile, Giuggiolina), Taggiasca di Feglino and Toso local olive varieties. The designation can be accompanied by one of the following additional geographical specifications: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante.
Production Area
The production, processing and packaging area of Riviera Ligure PDO extra virgin olive oil is within the territory of 186 municipalities in the provinces of Genoa, Imperia, La Spezia and Savona, in the Liguria region.
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, with a geological formation that varies from West to East Liguria.
Appearance and Flavour
Riviera Ligure PDO extra virgin olive oil has a fruity flavour with hints of sweetness of varying intensity, and possibly faint bitter piquant hints.
History
The first reference to the presence of olive trees in the production area of Riviera Ligure PDO extra virgin olive oil dates back to the 3rd century BC, 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), today home to the olive museum, and Milan, can be found in documents dating back to the 17th century. At the beginning of the 19th century, botanist Giorgio Gallesio wrote about a local variety called Taggiasca, or other names depending on the place, which was diffused in the region.
Gastronomy
Extra virgin olive oil is a highly perishable food and must be stored correctly in order to maintain its organoleptic properties. 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 using in cakes and biscuits.
Marketing
The product is marketed as Riviera Ligure PDO extra virgin olive oil, which can be accompanied by the name of the olive varieties used and by one of the following additional geographical specifications: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante. It is sold in recipients permitted by current regulations, of no more than 5 litres. The label must bear the indication Riviera Ligure, the European PDO symbol and the harvest year of the olives. The specific guarantee mark, which consists of the bottle’s capacity, a unique alphanumeric code that ensures the traceability of the product, the European symbol and product logo must be on the packaging.
Distinctive Features
Riviera Ligure PDO extra virgin olive oil is characterised by a maximum acidity level of 0.5 g per 100 g of oil.
