Extra Virgin Olive Oil Producers Cinque Terre

The olive trees nestled within the breathtaking landscape of the Cinque Terre National Park flourish on meticulously crafted terraced land that cascades steeply down to the azure sea.
This agricultural practice, rooted in centuries of tradition, is not merely a method of cultivation but a testament to the resilience and ingenuity of the local farmers.

Among these venerable trees, some have stood for centuries, with origins tracing back to the Middle Ages. These ancient olives yield oil that is celebrated for its distinctive organoleptic properties, a term that encompasses the sensory characteristics of taste, aroma, and texture that define the quality of the oil.

The unique topography of the Cinque Terre presents significant challenges for olive harvesting. To mitigate the risk of losing precious olives to the rocky terrain, farmers employ a careful technique involving nets strategically placed beneath the trees.
These nets serve a dual purpose: they catch olives dislodged by the wind and those that fall during the manual collection process, ensuring that none of the harvest is lost to the sea.

The primary cultivar cultivated in this region is the Razzola olive, renowned for its large, elongated fruits. This variety is not only a staple of local agriculture but also holds the prestigious designation of being the primary variety for the DOP (Denominazione di Origine Protetta) Riviera Ligure di Levante, a certification that guarantees the quality and origin of the oil produced.

The resulting extra virgin olive oil is a visual delight, showcasing a vibrant yellow hue interspersed with greenish undertones. Its flavor profile is complex and intriguing, featuring a slight bitterness and a peppery finish that invigorates the palate.
This is beautifully balanced by a predominant sweet note that evokes the taste of fresh almonds, making it a versatile ingredient in the kitchen. The oil is particularly well-suited for use as a raw condiment, where it can elevate a variety of dishes, including vegetable appetizers, bruschetta, succulent shellfish, grilled fish, and fresh cheeses, enhancing their flavors and adding a touch of the Mediterranean.

After the olives are harvested, the oil undergoes a meticulous cold-extraction process that takes place within 24 hours, ensuring that the delicate flavors and aromas are preserved.
This method of extraction is crucial, as it maintains the oil's high quality and nutritional value.
Notably, the oil is left unfiltered, allowing for natural sedimentation to occur.