Liguria, land of quality - Turismo in Liguria

P.D.O. products
Protected Designation of Origin
The P.D.O. trademark is assigned to agricultural and food products whose
quality characteristics depend primarily or exclusively on the territory
where they are produced. Production, processing and preparation stages
must take place within a bounded geographical area,
following production specific rules (Reg. EEC 2081/92).
Ligurian olive oil, which boasts the Protected designation of origin for both parts of the italian riviera, has
a high content of oleic acid (greater than 70%), low linoleic acid content and consequently of trilinolein,
and low acidity. it is found in three geographical locations: riviera dei fiori, the riviera to the west
of savona and the eastern riviera; Ligurian olive oil boasts the first P.d.o. in italy, recognized with the
territorial and regional extension, and the first P.d.o. in italy with adoption of a system of public check.
The most popular varieties of olives in Liguria are the Taggiasca, Pinola, Lavagnina and razzola. however,
many others have a local origin; they are found in various olive growing areas of the region. To the west,
the olive tree is favoured by a drier and more temperate climate, and the result is a more delicate, fruitier
olive oil. however, all the olive oil from Liguria, which also delicately accompanies the ingredients of the
international cuisine, tying together different flavours; it has a yellow-green colour, and can be classified
among the olive oils with a fruity, sweet taste with a smell of ripe fruit.
There are two P.D.O. Ligurian products:
the Extra Virgin Olive Oil “Riviera Ligure” and the Genoese Basil.
The Extra Virgin Olive Oil “Riviera Ligure”
The olive tree has conquered the hills and
the mountain that rise from the Ligurian sea,
between the third and the fourth century ad
by benedictine monks, who in the Middle ages
settled in Portofino, on the island of the Tino in
the La spezia area, on the gallinara island in the
area of savona and in albenga. it was the monks
who spread among the local populations the
cultivation techniques, and taught them how
to subtract the farmland to nature, thought the
erection of dry stone walls. it is assumed that
right in their monastic vegetable gardens, the
type of olive “cultivar taggiasca” was selected;
it takes its name from Taggia, a resort in the
imperia area.
over the centuries, the Ligurian olive oil has
always been a valuable bargaining chip with
other populations, especially from the sides
of the Po valley and france. olive cultivation
occupies those lands which are less suitable
for more productive crops such as fruit and
vegetables.
now the olivegroves are spread out all along the
coast; they characterize the landscape by their
diffusion and homogeneity in many locations
throughout the italian riviera. in many resorts of
the italian riviera it is possible to purchase the
olive oil from the local producers. in medieval
times the production of olive oil in Liguria was
quite modest and limited; the proper olive oil
industry as such only started as from the end of
the 16th century, and it reached its maximum
expansion between the 18th and the 19th
century, when the olive tree cultivation became
almost the exclusive and prevailing one around
the resorts in the area of imperia, while in
the eastern italian riviera, there was a mixed
cultivation, in vegetable gardens and vineyards.
for decades imperia was the major centre
for mediation and trade of olive oils from
the Mediterranean, and today it still homes
renowned companies on the market.
Extra Virgin Olive Oil Riviera Ligure
RIVIERA DEI FIORI P.D.O.
area of production:
Province of Imperia
peculiarities:
The varieties of olive trees that characterize the landscape of the Riviera dei Fiori
and their olive oils are the following ones: Taggiasca 99%, Pignola Colombaia and Merlina 1%.
characteristics:
This olive oil comes from varieties of local olive trees, and it is characterized by a high content of oleic
acid (greater than 70%), low linoleic acid content (and consequently of trilinolein) and low acidity.
The P.D.O. “Riviera Ligure”, accompanied by the geographical mention “Riviera dei Fiori”, is reserved
for those extra virgin olive oils produced exclusively from olives of the following varieties: Taggiasca
for at least 90%, others up to 10%.
Extra Virgin Olive Oil “Riviera Ligure”
RIVIERA DEL PONENTE SAVONESE P.D.O.
area of production:
Province of Savona
peculiarities:
The varieties of olive trees which characterize the landscape of the western Riviera
of the area around Savona and their respective olive oils are the following ones: Taggiasca 25%,
Pignola 25%, Colombaia 15%, Nostrale 8%, Merlina 5%, Finalina and others 2%.
characteristics:
This olive oil comes from varieties of local olive trees, and it is characterized by a high content of oleic
acid (greater than 70%), low linoleic acid content (and consequently of trilinolein) and low acidity.
The denomination is reserved to the extra virgin olive oil obtained from the “Taggiasca” olive tree
variety, which is found in the olivegroves for at least 60%. Other varieties found in the olivegroves
can also be present, however not in such a great percentage, never exceeding the 40% mark.
10 Olivegroves by the sea
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