Riviera Ligure

Riviera Ligure is a PDO-protected extra virgin olive oil produced across the entire administrative territory of Liguria, Italy. The designation encompasses three sub-zones — Riviera dei Fiori, Riviera del Ponente Savonese, and Riviera di Levante — each with distinct soil profiles. Olives must be harvested directly from the tree, by hand or mechanical means, before 31 March each year.

About this designation

Registered as a PDO under file number PDO-IT-1540, with EU protection granted on 24 January 1997, Riviera Ligure covers extra virgin olive oil produced across the entire administrative territory of Liguria. The specification recognises three additional geographical references: Riviera dei Fiori, Riviera del Ponente Savonese, and Riviera di Levante, each defined by distinct terrace-cultivated hillside olive groves on soils of calcareous origin. For the Riviera del Ponente Savonese sub-zone, the Taggiasca variety must constitute at least 50% of the olive composition, with other permitted varieties accounting for up to 50%; this percentage was amended from the original 60% following on-the-spot investigation during the drawing up of the olive grove register. Olives must be harvested directly from the tree by hand or mechanical means and must be healthy. Olive production in specialised olive groves may not exceed 7 000 kg per hectare, and oil yield may not exceed 25%. Only mechanical or physical extraction procedures are permitted. The olive growing area extends from the shoreline to altitudes as high as 600–700 m above sea level. The label must carry the designation Riviera Ligure followed immediately by Denominazione di Origine Protetta, and the year of production of the olives must be stated. Conformity with the specification is monitored by the Chambers of Commerce, Industry, Craft Trades and Agriculture of Genoa, Savona, Imperia and La Spezia, coordinated by Unioncamere Liguria, Via San Lorenzo 15/1, 16123 Genova.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 24 January 1997 under file number PDO-IT-1540 (eAmbrosia identifier EUGI00000013324).
• For the Riviera del Ponente Savonese sub-zone, the Taggiasca variety must constitute at least 50% of the olive composition, amended from the original 60%.
• Oil yield may not exceed 25% and olive production in specialised groves may not exceed 7 000 kg per hectare.
• The harvest must be completed by 31 March each year, reflecting a growing area that reaches altitudes as high as 600–700 m above sea level.

Tasting notes

Ligurian EVOO from coastal Liguria in three sub-zones (Riviera dei Fiori, Riviera del Ponente Savonese, Riviera di Levante), predominantly Taggiasca cultivar. Light fruity intensity, very delicate sweet-almond profile, soft balanced flavor with negligible bitter-pungent — among Italy's most delicate styles.

HoReCa use

Foundation of Ligurian cuisine — pesto Genovese (essential), focaccia di Recco, Ligurian seafood, fresh fish carpaccio, raw on burrata.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality