LUCCHI & GUASTALLI
Born from the passion for the olive tree and the oil of the founders whose name it bears, Lucchi and Guastalli, is the first company in Liguria to boast the Protected Denomination of Origin Riviera Ligure, - Riviera Ligure dop olive oil - to which it is linked by the ancient tradition and of which it is active supporter.
The company aims to create unique products through the use of techniques with low environmental impact.
In the company are carried out cultural and training activies on olive oil, training courses for tasters, guided visits to the olive groves and the production plant, conducted by Marco Lucchi, Doctor Agronomist, expert taster and panel leader of the tasting committee APOL of Genoa.
Spread over about 8 hectares of olive groves located on terraced hilly terrain, the estate is divided into several plots in the municipality of Santo Stefano di Magra (Lower Lunigiana). The company applies integrated phytosanitary defense techniques with organic farming methods.
THE VARIETY RAZZOLA
Razzola olive is the main variety of the DOP Riviera Ligure cultivated in the province of La Spezia. The plant has a gentle bearing and constant productivity. The fruit is medium in size and characterized by long scalar ripening. The oil obtained between October and November is characterized by a medium fruity aroma of the green type, sweet on the palate with an average spicy and slightly bitter aftertaste, enriched by sensory notes of artichoke and aromatic herbs.
THE OIL MILL
The oil mill uses a modern two-phase continuous water-saving system. The processing takes place in the cold under reduced oxygen rates in order to preserve the quality of the Ligurian extra virgin olive oil . The by-products of olive oil are recycles: the woody seeds are recovered and used for heating as ecological fuel , while the pomace is initiated for the production of electricity at biogas plants.
The company, certified for the Riviera Ligure dop olive oil and BIO production, makes different types of extra virgin olive oil: the precious Ligurian varieties – Razzola and Taggiasca – valued as DOP and monocultivar, or combined with the finest national varieties to give “olivaggi” (it means “cuts” of different varieties in the right proportion) with unique and engaging flavors and aromas.