Riviera Ligure (Ligurian Riviera olive oil)
DOP Riviera Ligure extra virgin olive oil is obtained from the Taggiasca, Lavagnina, Razzola and Pignola olive varieties. The designation must be accompanied by one of the following place names: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante. The references refer to the production area and the different percentage of the specific varieties present in the olive groves.
The harvest must be completed by March 31st each year. The olive groves must be cultivated on suitable, terraced terrain.
Appearance and Flavour
Riviera dei Fiori: obtained from the Taggiasca variety (at least 90%); it is yellow in colour, with a mature fruity aroma and a fruity flavour with strong hints of sweetness.
Riviera del Ponente Savonese: obtained from the Taggiasca variety (at least 50%); it is greenish yellow in colour, with a mature fruity aroma and a fruity flavour with strong hints of sweetness.
Riviera di Levante: obtained from the Lavagnina, Razzola and Pignola varieties (at least 55%); it is greenish yellow in colour, with a mature fruity aroma and a fruity flavour with mild hints of sweetness and light bitter and piquant sensations.
The first reference to the presence of olive trees in the production area of DOP Riviera Ligure extra virgin olive oil can be found as far back as the III century B.C, although it wasn’t until the Middle Ages that there was a significant increase in numbers thanks to the Benedictine monks. The flourishing trade in olive oil between the city of Oneglia, in the municipality of Imperia (which has a museum dedicated to the olive) and Milan, is recorded in documents dating back to the XVII century.
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from heat sources and other foods that release odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. DOP Riviera Ligure extra virgin olive oil has a light and delicate flavour, making it suitable for a wide range of culinary uses as it does not overwhelm the taste of the food. It is indicated for typical vegetable and fish dishes of the Liguria region, and in the preparation of cakes and biscuits.
The product is marketed as DOP Riviera Ligure extra virgin olive oil, accompanied by one of the following place names: Riviera dei Fiori, Riviera del Ponente Savonese or Riviera di Levante. It is sold in glass recipients of no more than 5 litres. Distinctive Features DOP Riviera Ligure extra virgin olive oil is characterised by a maximum acidity that ranges between 0,5 and 0,8 g per 100 g of oil, depending on which municipality it is produced in, and a panel test result higher than or equal to 6,5.
Reference: The European Commission