The Gold of the Riviera: a Taggiasca Extra Virgin Olive Oil Imagine a taste 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 is 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 valuing the territory its banner, produces this oil with love and respect for tradition. The olives, cultivated in Italy with ancient methods, are handpicked and transformed into oil with stone milling to preserve intact the flavors and nutritional properties. Pour this oil on 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 polyphenol fraction, milling on the same day to avoid oxidation, cold extraction, no filtration, only 6 weeks of decantation.
Price VAT included
The Gold of the Riviera: a Taggiasca Extra Virgin Olive Oil Imagine a taste 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 is 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 valuing the territory its banner, produces this oil with love and respect for tradition. The olives, cultivated in Italy with ancient methods, are handpicked and transformed into oil with stone milling to preserve intact the flavors and nutritional properties. Pour this oil on 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 polyphenol fraction, milling on the same day to avoid oxidation, cold extraction, no filtration, only 6 weeks of decantation.
| Energy (kcal) | 824 |
| Fat (g) | 91.6 |
| of which Saturates (g) | 12.6 |
