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Tasting olive oil is much more than a culinary exercise, it’s a sensory ritual, steeped in tradition and nuance. Like wine, olive oil reveals itself slowly, with aromas and flavors that tell the story of its land, fruit, and time.
To begin, olive oil is best tasted in a slightly warmed glass, which helps release its aromatic profile. Place the glass on your palm, cup it gently with your other hand, and rotate slowly. The warmth will awaken enchanting notes — fruity, fragrant, and full of life — revealing whether the oil is freshly pressed.
In the mouth, olive oil speaks through its flavors:
Each note offers a glimpse into the essence of the olive, the soil, and the season.
Western Liguria is home to the Taggiasca olive, a variety deeply rooted in the provinces of Imperia and parts of Savona.
This exceptional oil pairs beautifully with:
Alassio offers more than beachside charm — it invites you to explore the flavors of Liguria, just a few steps from Hotel Ligure.
Just a 15-minute walk from the hotel, Frantoio di Aldo Armato welcomes visitors to experience the legacy of olive oil craftsmanship.
Witness the transformation from fruit to flavor — a process rooted in heritage, stone, and passion.
Just a short trip to Albenga opens up more opportunities for tasting and discovery:
Each mill offers a unique interpretation of Ligurian olive oil, steeped in tradition and local pride.
Whether you’re savoring a spoonful or choosing your favorite bottle to take home, let every drop remind you of the warmth, history, and beauty of Liguria.
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