Evo oil from Liguria and extra virgin olive oil from Liguria

Ligurian extra virgin olive oil represents one of the symbolic products of Italian agri-food excellence. Its history, organoleptic characteristics and deep connection with the territory make this oil a unique and inimitable product, loved and sought after all over the world.

The history of Ligurian EVO oil

The cultivation of olive trees in Liguria has very ancient roots. Already in Roman times, the olive tree was considered a precious plant, capable of offering a fruit from which to extract an oil with multiple properties. Liguria, with its mild climate and its hills overlooking the sea, has proven to be an ideal territory for the cultivation of this plant. Over the centuries, cultivation and production techniques have been refined, handed down from generation to generation and keeping ancient knowledge alive.

A crucial moment for Ligurian oil was the Middle Ages, when the Benedictine and Cistercian monks contributed to spreading the cultivation of olive trees and improving production techniques. In that period, oil was not only a food, but also a trading commodity and an essential ingredient for the production of soaps and ointments.

The varieties of olives

Ligurian EVO oil stands out for the use of native olive varieties, among which Taggiasca, Lavagnina and Razzola stand out. Taggiasca, in particular, is the queen of Ligurian olives: small, with a variable color between green and black, it is appreciated for its delicate and slightly sweet flavour. This variety is mainly grown in the Riviera di Ponente, in particular in the province of Imperia.

Lavagnina, on the other hand, is widespread in the Riviera di Levante, especially in the Lavagna area, from which it takes its name. This variety also produces a high quality oil, characterized by a soft and fruity taste. Finally, Razzola, grown in the most internal areas, stands out for its resistance to the most difficult climatic conditions and for its intense and decisive flavour.

The organoleptic characteristics

Ligurian extra virgin olive oil is characterized by a color that varies from golden yellow to light green, depending on the variety of olives and the harvest period. On the nose, it releases a delicate aroma, with notes of almond, artichoke and aromatic herbs. On the palate, it is soft, with a perfect balance between sweetness, bitterness and spiciness. This organoleptic profile makes it ideal for accompanying a wide range of dishes, enhancing the flavors without overwhelming them.

One of the most appreciated aspects of Ligurian oil is its lightness, which makes it particularly digestible and also suitable for those following low-calorie diets. Furthermore, it is rich in natural antioxidants, such as polyphenols, which help to counteract cellular aging and protect the cardiovascular system.

The Protected Designation of Origin (PDO)

Ligurian extra virgin olive oil is protected by the Protected Designation of Origin (DOP), a recognition that guarantees the origin and quality of the product. The "Riviera Ligure" PDO is divided into three sub-areas: Riviera dei Fiori, Riviera del Ponente Savonese and Riviera di Levante. Each sub-area has its own peculiarities, linked to the characteristics of the territory and the varieties of olives used.

To obtain DOP certification, the oil must comply with strict production regulations, which include, among other things, the manual harvesting of the olives, cold pressing within 48 hours of harvesting and compliance with defined chemical-physical and organoleptic parameters . These high standards guarantee a product of excellence, appreciated both in Italy and abroad.

The connection with the territory

Liguria is a region characterized by a complex territory, with steep hills and terraces overlooking the sea. These terraces, made with dry stone walls, are an example of how man has managed to shape the landscape to make it suitable for olive cultivation. The effort and dedication of the Ligurian farmers are reflected in the quality of the oil, which is the result of patient and meticulous work.

The climate of Liguria, mild and windy, is another determining factor for the quality of the oil. Sea breezes help keep the plants healthy, reducing the risk of disease, while moderate temperatures favor slow and uniform ripening of the olives.

EVO oil in Ligurian cuisine

Extra virgin olive oil is a fundamental ingredient of Ligurian cuisine, where it is used both raw and in cooking. Among the traditional recipes in which it is the protagonist are Genoese pesto, Ligurian focaccia, chickpea farinata and Easter cake. In each of these preparations, the oil gives a touch of unique and unmistakable flavour.

Genoese pesto, in particular, is an emblematic example of how Ligurian oil can enhance other ingredients. Prepared with fresh basil, pine nuts, garlic, parmesan, pecorino and, of course, extra virgin olive oil, this condiment is a symbol of the Ligurian culinary tradition, appreciated throughout the world.

Sustainable production

In recent years, the production of extra virgin olive oil in Liguria has increasingly moved towards sustainable practices, respecting the environment and biodiversity. Many producers have adopted organic cultivation methods, avoiding the use of pesticides and chemical fertilizers, and are committed to protecting the dry stone walls, recognized by UNESCO as an intangible cultural heritage of humanity.

Sustainability also passes through technological innovation, with the introduction of low-consumption irrigation systems, harvesting machinery that reduces environmental impact and modern oil mills that optimize the oil extraction process, while guaranteeing a product of the highest quality.

Food and wine promotion and tourism

Ligurian extra virgin olive oil is a key element of regional food and wine tourism. Ligurian EVO oil is on sale directly in many oil mills and farms that offer guided tours and tastings, allowing visitors to discover the production process up close and appreciate the unique characteristics of Ligurian oil.

Events such as the "Oil Days" and the festivals dedicated to the Taggiasca olive represent an opportunity to promote this product and enhance the territory. During these events, it is possible to taste the oil paired with typical dishes, participate in workshops and find Ligurian EVO oil on sale by purchasing it directly from the producers.

Conclusions

Ligurian extra virgin olive oil is much more than a simple condiment: it is the result of a thousand-year history, a unique territory and a tradition that is renewed over time. Its quality is the fruit of passionate work and a deep connection with the earth, which is reflected in every drop of this precious liquid gold.

Choosing Ligurian oil means not only bringing an excellent product to the table, but also supporting a production model that respects the environment and local traditions. A gesture that celebrates the taste, culture and authenticity of one of the most fascinating regions in Italy.