For centuries, the origins of olive-growing in Liguria have been a matter of debate and speculation for historians, philosophers and writers. All agree, however, that olive groves form an essential part of the regional landscape. There is evidence that the olive tree was present in Liguria some 3,000 years before Christ, though it was only from the end of the eighteenth century that the groves began to expand on to hillsides and the lower slopes of the mountains right up to the point where the olive meets its climatic limit. 
       Archive documents indicate that between the end of the sixteenth and the early seventeenth century Benedetto introduced specialised olive-growing techniques to Western Liguria, whence the name of the Taggiasca cultivar is derived.

       Olio Extravergine d'Oliva Riviera Ligure has an acidity of 0.80 percent. Its colour ranges from yellow to yellow-green. The fruity scent is medium to low in intensity. The taste is fruity with sweet tones. This oil makes an ideal seasoning if one does not wish to alter the essential taste of a dish. 
       The production zone eligible for the DOP certification consists of the entire region of Liguria.

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