THE COOKING VERSATILITY OF LIGURIAN EXTRA VIRGIN OLIVE OIL

"It does not overpower the taste of food but accompanies and enhances it".

THE COOKING VERSATILITY OF LIGURIAN EXTRA VIRGIN OLIVE OIL

The special characteristics of Ligurian extra virgin olive oil, which derive from the presence of the taggiasca olive, a variety cultivated in Liguria for at least five centuries, make it versatile and perfect for any dish because it never overpowers the taste but accompanies and enhances it.
Ligurian extra virgin olive oil is light and delicate, harmonious and fruity and has a typical sweet touch. Its versatility makes it perfect as a raw condiment for baked goods, such as focaccia and bruschetta, soups or on vegetable and fish dishes typical of Ligurian and Mediterranean gastronomy. It is one of the secrets of good authentic Pesto Genovese, and its sweetness makes it an excellent ingredient in pastries.

The quality label "Artigiani in Liguria" includes among the best in the region Antico Frantoio Elena Luigi (Imperia), Antico Frantoio Tavian (Savona), Azienda Agricola Grillo Antico Frantoio (Imperia), Azienda Agricola Raibaudo (Imperia), Azienda Agricola Rudasso (Imperia), Azienda Agricola Terre Taggiasche (Imperia), Benza Frantoiano (Imperia), Frantoio Boeri (Imperia), Frantoio e Molino Ambrosini (La Spezia), Frantoio Ghiglione (Imperia), Frantoio Sant'Agata (Imperia), Olio Roi (Imperia). Their history, directions to visit them for those in Liguria, and images and product characteristics are on this platform.

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Frantoio Ambrosini
Frantoio Boeri