Ca' d'Ò Taggiasca Olive Oil, Riviera Ligure PDO

A mild oil that lets fish and burrata speak

Oils that are too bitter crush delicate dishes. This one, from the Taggiasca olive, is fruity and mild, with a peppery hint in the finish: you pour it raw, over a carpaccio, a burrata or a simple slice of toasted bread.

What you will taste

• Texture: silky and light, it glides over bread without saturating.
• Aromas: delicate fruitiness, fresh almond and artichoke.
• Taste: mild, a hint of hazelnut and a slightly peppery finish.

How to use it

• Raw over a burrata or a fish carpaccio, just before serving.
• In a pesto alla genovese, with basil, pine nuts and Parmesan.
• On toasted bread with a pinch of salt, as bruschetta.

Where it comes from

This oil comes from the Riviera Ligure and carries the PDO Riviera Ligure, which reserves this name for extra virgin olive oils produced in the delimited zone of this coast. The olive groves there are often on terraces held by walls: the art of dry stone construction has been on UNESCO's Intangible Cultural Heritage list since 2018.