ROI Ligurian EVOO with Ogliarola-Taggiasca olives
Ligurian extra virgin olive oil from Ogliarola and Taggiasca olives, cold-pressed for a fragrant, smooth oil. Customers note its smooth texture and versatile use in cooking and baking
Highlights
- liguria-origin EVOO
- Ogliarola-Taggiasca blend
- cold-pressed with smooth texture
Pros
- polyphenol rich
- first cold pressed
- liguria-origin blend
- smooth, buttery texture
- versatile for cooking
Cons
- seasonal olive blend due to weather
- limited yield noted for Taggiasca olives
Best For
Features
- Ligurian olive oil from Ogliarola-Taggiasca cultivars blended for flavor
- First cold pressed olive oil with high polyphenols and low acidity
- Oils milled within 24 hours of picking for freshness
- Polyphenol-rich, antioxidant content contributes to distinctive taste
