Olive Oil Tasting: Discover Liguria’s Liquid Gold
From tree to table, learn what makes Ligurian olive oil so special
In Valloria, olive oil isn’t just food — it’s culture. The name itself means valley of gold, and it’s the olives that bring the shine. Ligurian olive oil is something special. Grown on steep hillsides and harvested by hand, it’s lighter, greener, and more delicate than its southern cousins. At Agriturismo San Giuseppe, you don’t just taste it — you understand it.
Paolo, the owner of the agriturismo owns 3000 olive trees himself. He will personally teach you about the centuries old olive oil tradition in Liguria. Taste different olive oils with fresh bread and salt, guided by someone who knows the land and its fruit. Compare flavors, learn about the gentle harvest, and how the oil is pressed.
The tasting begins simply: a slice of bread, a drizzle of oil, a sprinkle of sea salt. Then another. You’ll notice the difference between early and late harvest oils, between single-variety and blended. Each one has its own story, shaped by weather, soil, and tradition.
You’ll hear about how the olives are harvested — often by hand, with nets and gentle shaking — and how they’re quickly pressed at the local frantoio to preserve their freshness. You may even want to visit the Olive Oil Museum in Imperia for a deeper dive into the region’s olive-growing legacy.
Olive oil here is not a condiment. It’s a cultural pillar, a symbol of patience and care. And tasting it, in the very place it comes from, is a quiet, powerful moment of connection.
