Ligurian Olive Oil

Ligurian olive oils are renowned for being particularly mild in contrast to Tuscan or Apulian olive oils, which are particularly strong and fruity. The scarcity of arable land restricts agriculture, and vines and olives must grow on barely accessible slopes terraced all the way down to the sea. However, the mild climate is very favorable to the growth of olive trees, and cultivation has been widespread for centuries. There are different theories on the origin of olive cultivation in Liguria; some say that monks spread it, others think that crusaders and explorers brought it from the Orient, and still others argue that Ligurians already were growing olive trees since the time of the Ancient Romans.

The most extensive groves lie in the Eastern part of Liguria, mainly in the Imperia and Savona provinces. Here there are many cultivars grown, including the region’s principal variety, the Taggiasca. Additional varieties include Lizona, Morino, Olivana, Razzola and Colombaia. Legend tells that olive oil from Imperia was introduced to the court of France by Caterina de’ Medici on the suggestion of a Ligurian monk, who taught the sovereign to eat artichokes in pinzimonio (a simple dip of olive oil and salt).