The Origin of the Taggiasca Olive
Monks from San Colombano brought this variety of olive to Taggia from the Lerino Monastery Island. Over the centuries, the variety spread throughout Italy; however, it is in Liguria that the Taggiasca Olive reached its highest level of distribution. As a result, it became deeply rooted in the region’s agricultural tradition and continues to thrive today.
A High-Quality Olive
The Taggiasca Olive is famous both for its production of extra virgin olive oil and for its consumption as a table olive. Furthermore, it is one of the most sought-after varieties due to its remarkable flavor profile and high oil content. Specifically, the fruit contains a high percentage of oil (25-26%) and is easily recognizable by its yellow color, with a slight green hue in the Savona area. In addition, the flavor of the olive is fruity, with hints of sweetness, spiciness, and almond, making it particularly versatile in Mediterranean cuisine.
Health Benefits of the Taggiasca Olive
The oil extracted from this olive has a low acidity, less than 0.5%, which guarantees a delicate and refined flavor. Moreover, its oleic acid content exceeds 70%, while its linoleic acid content is low, making this oil not only delicious but also ideal for health. Consequently, the oil is praised for its numerous health benefits, including its ability to support heart health and reduce inflammation.
DOP Certification
Since January 1997, the extra virgin olive oil Riviera Ligure DOP has been protected by a denomination of origin. This certification ensures that the oil is produced in accordance with strict standards established by Regulation (EC) No. 123/97. As a result, the DOP label guarantees both the quality and the origin of the product, making it a trusted choice for consumers seeking authenticity.
Harvesting and Processing of the Taggiasca Olive
The harvest of the Taggiasca Olives takes place between November and February. During this period, the olives are handpicked using poles. Once harvested, the olives are immediately taken to the mill for cold pressing. This process is crucial in preserving the olive’s natural flavors and nutritional properties. Traditionally, stone mills and hydrostatic presses are used for extraction; however, modern techniques such as continuous-cycle milling allow for higher yield while maintaining the quality of the product. Consequently, these modern methods have further refined the olive oil production process, ensuring that each bottle of Riviera Ligure DOP oil retains the unique characteristics of its region.
The Subzones of DOP
The DOP Riviera Ligure oil comes from three main subzones, each contributing its unique characteristics to the final product:
- Riviera dei Fiori
- Riviera del Ponente Savonese
- Riviera di Levante
In conclusion, each area produces oils with distinct flavors, but they are all united by the high concentration of oleic acid and low acidity. This unification is what gives the DOP Riviera Ligure oil its exceptional quality and appeal.
