It is always important and a good habit to preserve the oil in cool and dry places, away from lights and heat sources, to close the bottle after use to prevent oxygen from speeding up the oxidation process and not to use or do it as little as possible oil cruets especially if made of colorless glass.
The olive cultivar known as "Taggiasca" is typical of Western Liguria. "Cultivar" means "Cultivated Variety" or variety of a plant obtained through human action of selection. Taggiasca is one of the hundreds of Italian cultivars, where the oil stands out for its biodiversity. But it belongs to a well-defined area. The name refers to the city of Taggia, not far from San Remo. It is therefore a species of olive tree present in an absolute and total way in the province of Imperia, and it fully composes the extra virgin olive oil DOP Riviera Ligure mention Riviera dei Fiori. The selection probably took place during the Middle Ages, when the demand for oil became pressing for self-consumption, from the Genoese, Tuscan and Northern European sides. The selective operation is linked to the major landowners of Ponente Ligure and perhaps to the action of the Cistercians of the Taggia station (12th century). In any case, from the 15th century the Western Ligurian slopes rolled up, terracing the spaces with hundreds of thousands of cubic meters of dry stone walls. A technique that is considered Intangible Heritage of Humanity by Unesco. The Taggiasca offers us a small olive, but very productive of oil. The oil is fruity and sweet, though not lacking in character. And the Taggiasca is also an extraordinary table olive, a treasure chest of flavor. A reason to live for Ponente Ligure.
Light yellow in color with slight greenish hues, with the fresh and clean scent of olives harvested not yet ripe, soft and delicate, it is expressed with sweetness on the palate with a slight and harmonic note of bitter and spicy in closing. A simple oil from use, balanced, suitable for any type of food, from frying to pastry.
The LOLIODEIPARILLA story is very particular. The name Parilla is famous for the production of motorcycles which began in 1946. A series of splendid models which today are a true cult object. All referring to the founder Giovanni Parrilla (with two "r"). The name reduced to a single "r" made the pronunciation softer and today it becomes a brand that enters the large family of DOP Riviera Ligure oil, Riviera dei Fiori mention. The owned olive groves are in Diano Borganzo, a hamlet of Diano San Pietro, in that area which in Roman times was known as Lucus Borman, the forest of the god Borman. The area of Borganzo, in the valley of the Rio San Pietro, is very suitable for olive groves. LOLIODEIPARILLA comes from the first terraces that adorn the so-called "Gombo del Ponte". The "Gombo" for western Ligurians is the mill. In this case, a water mill, one of the various complexes that, starting 600 years ago, were built along the waterway to produce oil. In particular, the "Gombo del Ponte" is located in a strategic position near a medieval bridge that has always been rebuilt. The building phase of 1729 and 1849 is known, while the new passage that doubles the old one (in the phase of expansion of olive growing) was built between 1903 and 1905. The vision of the Parillas was farsighted, as history teaches, for the recovery of the ancient oil mill system, consisting of several milling tanks, presses and more tanks for washing the pomace. The historic oil mill is the cornerstone of an olive grove which, once recovered, is also a Territorial Presidium. And the production of DOP Riviera Ligure oil in a modern continuous cycle plant is a logical consequence. (We thank Alessandro Giacobbe for the texts)