It is the hegemonic variety of olive of the Western Ligurian Riviera, world famous for its sweetness. Variety with a dual purpose, as a table olive it has become, together with Genoese Pesto, the symbol of Liguria. Of high productivity, the harvest takes place at medium veraison, between November and December.
It is immediately recognizable for its delicate ripe fruitiness, characterized by a distinct sweet sensation and the typical aftertaste of fresh almond.
Typically used to enhance the aromas of Mediterranean fish, it is the key ingredient of Genoese Pesto and Ligurian sauces, today it is also enhanced in innovative confectionery preparations.

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