Description
Monocultivar Taggiasco Extra Virgin Olive Oil – Liguria
Origin:
Salea d’Albenga.
All our olive groves are located in Salea, where we have younger trees (10 years old) as well as centuries-old trees.
Cultivar: 100% Taggiasca
Harvesting method: Manual harvesting or assisted by mechanical combs/vibrators.
Period: from late October to January.
Extraction method:
Cold pressing (<27°C), within 24 hours of harvesting.
Continuous full cycle system (two or three-phase decanter).
Chemical-physical characteristics (average indicative values)
- Free acidity (oleic acid): ≤ 0.3%
- Peroxides: ≤ 10 meq O₂/kg
- Total polyphenols: 180–250 mg/kg
- Median defects: 0 (EVOO compliant with EU Reg.)
- Median fruitiness: 2–4
Organoleptic profile
Colour: golden yellow with green reflections.
- Aroma: light/medium fruity, notes of pine nuts, Ligurian aromatic herbs, sweet almonds.
- Taste: delicate, balanced, with a slight bitterness and a sweet aftertaste of hazelnuts and almonds.
- Persistence: elegant and harmonious, with low pungency.
Food pairings
- Excellent raw on fresh salads, grilled vegetables, fish, shellfish and white meats.
- Ideal for Ligurian cuisine: Genoese pesto, focaccia, delicate sauces.
- Perfect for those looking for a fine, smooth and unobtrusive oil.
Storage
- Ideal temperature: 14–18°C
- Away from sources of light and heat
- Packaging: dark glass bottle or steel can
Packaging: 0.500 / 0.750 litre bottles
Shelf life: 18 months from bottling
