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PDO Riviera Ligure

Extra Virgin Olive Oil

PDO Riviera Ligure

From the harsh and difficult lands of the Western Liguria, where the Taggiasca Olive has always been cultivated, a limited quantity of Extra Virgin Olive Oil is produced with the Protected Designation of Origin "Riviera Ligure - Riviera dei Fiori". The precious olives that give life to this oil are harvested by hand following the ancient traditional method, selected and immediately transported to the mill to be pressed. This allows to preserve at best the great quality of the fruits and all their genuineness.

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Cooking Tips

Perfect as a condiment for salads and indicated to enhance fish preparations, pasta dishes and vegetables. To be stored away from light and heat sources. It is recommended to use during the year of production.

The taste

The Extra Virgin Olive Oil DOP Riviera is a delicate oil with a decidedly sweet body, slightly fruity and a characteristic aftertaste of almond and artichoke. Its taste does not cover the other flavors, but rather enhances them with balance giving each dish a different and unique taste.

  • Fruity Medium
  • Bitter Low
  • Spicy Low

Honey muffins

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Ingredients

  • 200 gms cornstarch
  • 400 gms flour
  • 350 gms sugar
  • 250 ml milk
  • 4 eggs
  • 1 sachet of yeast
  • 250 ml Farchioni vanilla-flavored EVO oil
  • 1 jar of honey
  • muffin molds

Procedure

  • Beat sugar and eggs in a bowl until smooth.
  • Add milk then oil while stirring.
  • In a separate bowl, mix cornstarch, flour and yeast.
  • Stir the mix in.
  • Pour into the muffin molds.
  • Bake for 10 minutes at 180 degrees.
  • When the muffins have cooled, top them with honey.

Soft pie crust

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Ingredients

  • 2 whole eggs
  • 180 gms sugar
  • 100 gms Olio d’Oliva Farchioni Speciale per Dolci
  • 100 gms hot milk
  • 200 gms flour
  • 50 gms rice flour
  • 8 gms yeast

Procedure

  • Beat eggs and sugar until frothy.
  • Add the oil and mix.
  • Heat the milk and stir it in.
  • Gently blend flour and yeast into the mixture.
  • Pour into a 20cm mold.
  • Bake for 50 minutes at 180 degrees in a ventilated oven.

Apple pie with olive oil

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Ingredients

  • 4 apples
  • juice of 1 lemon
  • 4 eggs
  • 180 gms sugar + 2 spoonfuls for the apples
  • 120 ml of cinnamon-flavored Farchioni extra virgin olive oil
  • 240 gms all-purpose flour
  • 8 gms baking powder
  • 1/2 teaspoon cardamom powder
  • 1 pinch of salt
  • enough butter to grease the pan
  • 2 tablespoons of apricot jelly

Procedure

  • Heat the oven to 180 ° C.
  • Cut 3 apples into thin slices.
  • Sprinkle the apples with the juice of 1 lemon and 2 tablespoons of sugar; mix and set aside.
  • Beat eggs and sugar until fluffy.
  • Gently pour the mix into the cinnamon flavored extra virgin olive oil, add flour, baking powder, cardamom and salt.
  • Add the apples and stir gently.
  • Grease a 26cm cake pan and fill it with the mix.
  • Peel an apple and cut it into very thin slices to decorate the surface of the cake (you can arrange the slices in concentric circles, starting from the outside).
  • Place the pie in the oven and cook for about 50 minutes.
  • When it is ready, let it cool for 10 minutes on a wire rack.
  • Remove it from the pan and move it to a plate.

CHEF’S ADVICE

Slowly heat the apricot jelly in a saucepan with 2 tablespoons of water until it comes to a boil. Turn the heat off and brush your pie with the jelly reduction: it will make your apples shiny. Let the pie cool completely before slicing it.