Where the best oil is produced
Oil mills in Liguria
Autumn marks that time of year when the olive mills in Liguria come into full swing, an extra-virgin oil is born that represents one of Italy’s best-known excellences.
Liguria is one of the most famous regions for the production of quality olive oil: its land conformation, with rolling hills overlooking the sea and a wind that smells salty, creates the ideal microclimate for olive trees to grow.
The Taggiasca cultivar is one of the specialties grown in this part of Italy, with a unique taste that is both sweet and strong, found mainly in the western Ligurian hinterland.
Liguria is therefore dotted with oil mills characterized by different processing methods: from the smallest and most traditional, where the work is still artisanal, to the most modern ones, where new technologies have brought a remarkable development of the oil extraction process.
In the fall, the olive mills of Liguria are in great ferment: an open-air spectacle in which the olives are scenographically harvested, processed and transformed into a golden, fruity oil that encapsulates the most authentic essence of the place.
Ligurian extra virgin olive oil is known for its organoleptic characteristics: light, with a gentle aroma, aromatic, the perfect accompaniment to fish dishes, salads and capable of enhancing the unmistakable flavor of Ligurian focaccia.
Visiting an oil mill at this time of year allows you to live a unique experience, witnessing all stages of oil production, from pressing to tasting. In fact, between November and December in Liguria you will find events dedicated to this ancient art, such as Frantoi Aperti, an event that takes place in different locations where you can discover production methods, take guided tours and delicious tastings with typical local products.
A synthesis of tourism, culture and gastronomy among the charming inland villages, where stories of passion and tradition handed down through the centuries are told.
