The Gold of the Riviera: a Taggiasca Extra Virgin Olive Oil. Imagine a tasting that transports you directly to the hills of the Ligurian Riviera, caressed by the sun and the scent of the sea. This oil is not just a condiment; it's a sensory experience that begins with its intense and fruity aroma, a prelude to the delicate and enveloping flavor that caresses the palate. Every drop is a tribute to the land, to the Taggiasca olives, small green gems that hold a secret of goodness. L'Agrumeto, our farm that has made the value of the territory its banner, produces this oil with love and respect for tradition. The olives, grown in Italy using ancient methods, are hand-picked and transformed into oil using stone grinding, to preserve the flavors and nutritional properties intact. A touch of magic in every dish. Drizzle this oil over a slice of freshly baked bread, on a crunchy salad, or on a steaming plate of pasta. No fertilization, no irrigation, no treatment. Early harvest in early November to preserve the fraction of polyphenols, milling on the same day to avoid oxidation, cold extraction, no filtration, solo decantation for 6 weeks.
Price VAT included
The Gold of the Riviera: a Taggiasca Extra Virgin Olive Oil. Imagine a tasting that transports you directly to the hills of the Ligurian Riviera, caressed by the sun and the scent of the sea. This oil is not just a condiment; it's a sensory experience that begins with its intense and fruity aroma, a prelude to the delicate and enveloping flavor that caresses the palate. Every drop is a tribute to the land, to the Taggiasca olives, small green gems that hold a secret of goodness. L'Agrumeto, our farm that has made the value of the territory its banner, produces this oil with love and respect for tradition. The olives, grown in Italy using ancient methods, are hand-picked and transformed into oil using stone grinding, to preserve the flavors and nutritional properties intact. A touch of magic in every dish. Drizzle this oil over a slice of freshly baked bread, on a crunchy salad, or on a steaming plate of pasta. No fertilization, no irrigation, no treatment. Early harvest in early November to preserve the fraction of polyphenols, milling on the same day to avoid oxidation, cold extraction, no filtration, solo decantation for 6 weeks.
| Energy (kcal) | 824 |
| Fat (g) | 91.6 |
| of which Saturates (g) | 12.6 |
