The proximity to the Mediterranean on the Ligurian Riviera allows for the local olive varietals to ripen slowly without the risk of frost as in Tuscany. The olives are picked almost 2 months later than most regions, when black, developing a mild sweetness so characteristic of oils from the Riviera on both sides of the Italian and French border.
The Ceppo Antico olives are hand-pick at the black-purple stage, usually in early January. The olive fruit is then crushed into a paste under stone wheels, followed by two centrifugations: separating the solid from the liquids, separating the oil from the water of vegetation. The oil is decanted into stainless steel tanks and filtered prior to bottling.
Produced the Ligurian way, with a long harvest time (running typically from October through January), this is the only extra virgin olive oil imported by Manicaretti that is made from ripe black olives: Rignoli, Taggiasca and Colombara. The specifics of this regional method are reflected in its Ligurian profile—slightly fruity, ripe and buttery, with mild pungency and a distinct aroma of Taggiasca olive, plus a hint of almond.
500 ml/16.9 fl oz
Region: Albenga, Liguria
Olive cultivars: Rignola, Colombara and Taggiasca