Our nationally qualified proffesional EVO taster and our 'frantoiano' select the best olives to create mono cultivar olive oil, oils with one type of olive and 1 blended oil, pressed by us in our frantoio at Livigno
We have years of experience with our Olive groves at Trezzone to produce a superior olive oil
We have chosen the quality containers with care to conserve our oils in the best way. The Ceramic bottle is a nice reminder of your holiday in Livigno
Olives from our olive grove at our home Tres Jolie at Trezzone delicate and fragrant, medium equilbrated EVO lightly bitter and spicy, ideal for salads, fish and delicate foods.
Medium Equilbrated EVO oil with medium fruitiness and a light bitterness and spicyness, ideal on meats
Medium equilbrated EVO oil which is fruity with a good bitterness and light spicyness
Our first blended EVO oil, Medium fruity with medium bitterness and spicyness, a good oil for any use
we do 3 types of Monocultivar extra vergine olive oil and one blended oil all with different tastes, com and try our oils and choose your favorite!
O'Liv is the realisation of a dream, our love for Olives pushed us to produce high quality extra vergine olive oil
It all started with our little Olive grove at Trezzone with a few trees in 2003, growing until now our olive grove has more than 200 olive trees mainly Leccino, to learn more about the production we started frequenting the profession EVOO tasting school of ONAOO in Imperia (one of the best in the world) to understand the quality and defects that olive oil can have, I then carried on with this to become a nationally qualified olive oil taster and now I am a professional olive oil taster
available in cans of 250ml, 500ml
available in cans of 250ml, 500ml - 750ml
Extra Vergin Olive oil Etrusco
available in cans of 250ml, 500ml
available in cans of 500ml - 750ml
We decided to always do 4 types of Olive oil using different types of Olives to have 4 different oils
All our olives are biologically produced, we only use biological products on our trees, we visit the olive groves to check on their quality, when they are perfectly ready we harvest the olives and bring them immediately up to Livigno, travelling through the night so that olives do not heat up, the next morning we start cold pressing so that they are pressed within 48 hours, the cold pressing takes place in livigno with our top of the range mechanical press, the olives are sorted, any defected olives are picked out, they are washed, the leaves are blown out, they are then crushed, kneaded and centrifuged at a temperature of less 25 degrees, cold cycle in order to get a top quality extra vergine olive oil.
Why Livigno?
The altitude and the dry climate help the olive oil pressing keeping the olives fresh and dry and this has a big effect on the quality of the oil, producers of olive oil struggle now with the high temperatures in October and November during the pressing season but we do not have this problem here in Livigno..
Our extra virgin Olive oils have been tasted by the ONAOO panel test. to check that an Olive oil is really extra virgin it has to pass a Panel Test, a group of 8-12 experts who taste the oil to classify the olive oil as Extra Virgin, virgin, olive oil o lamp oil
L'ONAOO in Imperia is famous throughout the olive oil world for its excellence.
Come and try our oils at our olive press
Dani
Design, Olive Picker & EVO taster part of the national list of tecnitians and experts of vergin and extra vergin Olive oils
Giulio
Olive Picker & presser
Contatti
Via Vinecc, Livigno SO
+393472565053
info@olivlivigno.com
O'Liv snc di smith danielle
Via Vinecc
Livigno 23041 Italia
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