Extra Virgin Olive Oil - Monocultivar...
Extra Virgin Olive Oil - Monocultivar...
Extra Virgin Olive Oil - Monocultivar...
Extra Virgin Olive Oil - Monocultivar...
Extra Virgin Olive Oil - Monocultivar...
Extra Virgin Olive Oil - Monocultivar Taggiasca (500 ml. / 16.9 fl. oz.)
Extra Virgin Olive Oil - Monocultivar Taggiasca (500 ml. / 16.9 fl. oz.)
Extra Virgin Olive Oil - Monocultivar Taggiasca (500 ml. / 16.9 fl. oz.)
Extra Virgin Olive Oil - Monocultivar Taggiasca (500 ml. / 16.9 fl. oz.)
Extra Virgin Olive Oil - Monocultivar Taggiasca (500 ml. / 16.9 fl. oz.)

Extra Virgin Olive Oil - Monocultivar Taggiasca (500 ml. / 16.9 fl. oz.)

Terre Liguri
  • Awards:  DOP
  • Producer:  Terre Liguri
  • Shelf life: 10/12 Months 
  • Containing: 500 ml / 16.9 fl.oz.
  • Shipping: Worldwide


1 glass bottle of 500 ml Extra Virgin Olive Oil Multicultivar Taggiasca

More information about the product
ZCN00755
€19.50

Spedizione con i migliori corrieri
loghi corrieri
Standard Express
Italia Non Disponibile 1/2 Giorni lavorativi
U.E. 3/5 Giorni lavorativi 1/3 Giorni lavorativi
Altri Paesi 5/7 Giorni lavorativi 2/4 Giorni lavorativi

Recensioni dei clienti

 

Extra Virgin Olive Oil Multicultivar Taggiasca is produced exclusively with "Taggiasca" olives harvested in the Riviera dei Fiori, in western Liguria. The ripening of the olives is a crucial step to obtain an oil with very low acidity, lively, sweet, and with a delicate almond hint. Its main characteristic is its delicacy, with light, fresh, and clean fruity aromas.

The olives, after harvesting, must be washed at room temperature and processed into oil within 36 hours. The bottles are hand-wrapped, one by one.




The traditional Ligurian processing in a cold stone mill allows maintaining the high quality of the oil for a long time. The oil is not filtered but subjected to periodic decanting. The veil at the bottom of the bottle is an indication of genuineness.


The oil can be defined as extra virgin olive oil if all production stages occur at a temperature below 27°C, that is, cold. Cold pressing also allows maintaining the physical and nutritional characteristics of extra virgin olive oil, preserving all the organoleptic properties.

Oil from “Taggiasche” Olives is perfect to enhance the aroma of delicate food without covering its authentic taste. It is good to prepare the mirepoix for sea fish, boiled fish fried fish and salads.

How to store it: the ideal temperature to store olive oil is between 12° and 18° C. It is necessary to keep oil far from heat sources. 

Organoleptic properties:

  • Appearance: Raw
  • Colour: from yellow to green
  • Smell: fruity; the artichoke prevails; aftertaste of almond
  • Taste:  delicate and fruity, sweet and slightly spicy

Ingredients: Olives

Allergens: None

Preservatives: None

Calories per 15 ml: 123 kcal (822 kcal x 100 ml) 

Format: 1 x 500 ml-glass bottle 

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