Ligurië

Liguria is a coastal region in northwestern Italy, the third smallest of the Italian regions. It borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. In Liguria, time seems to have stood still. Small winegrowers make wine just like their great-grandfathers did. They are not very well known and exports are small. But with more than 100 indigenous grape varieties and beautiful traditions, Liguria has a lot to offer adventurous wine drinkers. Liguria is certainly more famous for its olive oil, because although Liguria is quite north, it is warmer than, for example, the more southern Tuscany. Liguria is sandwiched between the Appennines, the Ligurian Alps and the Mediterranean Sea. This ensures a mild climate. This mild climate, but also the sea air, has for centuries provided an environment in which the olive trees thrive and, in relation to the warm interior, provide an oil with mild fruity flavours.

The Taggiasca olive is the type of olive that is mainly grown in Liguria. These relatively small olives are real Ligurian olives. They are harvested seasonally between November and March and they grow on terraces and on the slopes of the Ligurian hills. In a good year you can harvest about 10 kilos of olives per person, per hour. For 1 liter of olive oil you need about 7-10 kilos of olives. There is a good reason why good olive oil is so expensive. It's a patient job.