Casa Rinaldi Ligurian Extra Virgin Olive Oil DOP

Tasting Notes from the Curator

The Casa Rinaldi Liguria olive oil comes with a well-balanced blend of fruity, spicy and bitter flavors. It leaves an oily sensation that lingers in your mouth for a while after consuming it. Its rich flavors also make it one of the best ingredient for your aperitivo. All these distinct qualities wrapped around the Liguria olive oil comes from its cultivar, tiny Taggiasca. These olives have relatively lower levels of acids, making them an excellent source of extra virgin olive oil.

Preparation

Liguria olive oil gets to its final stage by pressing out and not by distilling with heat. They turn out tastier the earlier they’re pressed out (normally between October - November). The result is a perfect blend of fruity, bitter, and zesty flavor, each balanced on your tongue and providing a unique and unforgettable sensation.

You can include the Ligurian olive oil in your dough or salad to create that fruity, zesty flavor you savor so much. Or add it to your beef slices, stockfish, lamb and other yummy delicacies for a delightful zesty taste.

2000 Year Old Recipe

In Italy, natives commonly regard olive oil as the magic fat that allows you to work wonders with any delicacy. Throughout history, much of this magic fat has come from Liguria. The cultivation and production of olives in this region date back over 2000 years to the time of the Roman colonization. At a certain point, people started using this fascinating olive oil as a multipurpose oil for lighting, cosmetics, medicines, food preservatives, and whatnot.

This Ligurian Extra Virgin Olive Oil by Casa Rinaldi bears a Denominazione di Origine Protetta certification which means “Protected Designation of Origin”. As the the name suggests, this certification ensures that products are locally grown and packaged according to traditional methods.

Storage Instructions

Store in a cool dark place.