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The Quality

An extra virgin olive oil is the synthesis of numerous combinations that accompany it towards those enchanting few drops drizzled onto the food, the richness of the well-disposed healthy components (monounsaturated fatty acids and antioxidants), its genuineness given that "good" olive oil is achieved only by physical means, without the use of chemicals; the “milling” of the olive, the "pressing" of the olive paste, the "separation" of the oil from the water present in the drupes - suggest a miracle of nature and the genius of human beings.

The identification of the organoleptic characteristics evidently occurs through our senses which are of considerable importance. However, to dispel a common belief that the way the oil looks is important we must say that it has no place in a professional examination.
The colour depends on a number of parameters which can be easily modified; such as the variety of olives, their degree of maturation or the way the oil itself is conserved.

How then can a consumer recognize a good quality olive oil?
The aroma and flavour should immediately awaken a sensation of freshness and fragrance as well as recalling the fruit from which it derives. The fact that the olives have been harvested before, after or at complete maturation has a huge influence on the kind of "fruity" (a pleasant flavour reminiscent of the aroma and taste of the healthy fruit), the wide range of flavours ranging from a herbal to an acerbic one, with nuances more or less skewed towards the bitter and spicy (which should never be considered as defects), until you arrive at a subtle scent and a mature taste, which gives rise to a sweet flavour, characteristic of oils coming from olives harvested at the end of the season in phases of advanced maturation.

The antioxidants present in the oil have a very significant positive effect on human health since, once ingested, the fatty acids contained within the oil are completely metabolized setting off the antioxidant action of combating the famous free radicals.

THE CHARACTERISTICS :

Extra Virgin Olive Oil 100% Italian: soft and delicate oils, characterised by fruity notes, low acidity, enhancing the foods which they accompany without altering the flavour. Especially suitable for pairing with fish and seafood, risotto, white and raw meats, and as an ingredient for delicately flavoured sauces.
Olio Fausone, an undisputed leading condiment of the table.

The Cultivar and Monocultivar Taggiasco oils:

geography of this oil: origin Italy, Liguria, Imperia (Taggiasca olives).
The aroma of the Cultivar and Monocultivar Taggiasca oil is delicate, sweet and of freshly picked fruit.
The tasters describe the scent and flavour as "round", we add "elegant" without any particular prevailing flavour.
These are the characteristics which have made the Taggiasca known and appreciated worldwide .

The History of the TAGGIASCA:

olive cultivation in Liguria (particularly in the western provinces of Savona and Imperia) dates back to the work of the Benedictine monks. Starting from 800 AD they introduced and selected the varieties which today we know as taggiasca, named in honour of the monastery of Taggia.
From here, thanks to great inventions, such as the oil mill and dry-stone walls, the Ligurian olive culture spread and grew, reaching the size and importance which we see today.

In ancient times the oil was mainly used as a lotion to treat skin and wounds.
In Roman times, and especially during the Middle Ages, it became a fundamental dietary component, representing an important source of vitamins, minerals and vegetable fats.
A tasty ingredient of Ligurian and Italian cuisine, used for dressing raw vegetables, salads and pasta dishes, as well as for preparing sauces and in making focaccia, pizzas and desserts.

The system of terracing the land in strips with dry stone walls gave Western Liguria a unique landscape but it did not resolve the logistical difficulty of agricultural operations that inevitably result in extreme physical effort and high operating costs of the olive groves, which are reflected in final oil prices.
The olive tree is one of the most longest-living trees thanks to the presence of a large number of latent buds around the trunk which are ready to awaken when other branches dry and die.

Today Truffle and White Truffle products too;  very good ! 


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