The Lucchi e Guastalli company has chosen, from the beginning, to link its name to the enhancement of the native olive of the Val di Magra, locally called the Razzola olive. So was conceived the DOP extra virgin olive oil Liguria di Levante.
The harvest takes place between October and November, as soon as the fruits begin to change color; within 12 hours of harvesting the olives are brought to the mill and cold worked.
Golden yellow color with greenish reflections, light fruity perfume mainly ripe, with hints of artichoke and aftertaste of almond, apple and aromatic herbs. Bitter and spicy are in great balance, contained and harmonious.
It goes perfectly with seafood salads, steamed shellfish, grilled fish, baked white meats and fresh cheeses. Ideal for the preparation of Mesciùa, the typical soup of La Spezia cuisine, based on spelled and legumes.