In northern Italy, the olive harvest happens late in the growing year, usually during December and January. We’ve recently gotten in the first bottles of the new-harvest olive oil from our friends the Cottas, who live in the hills outside of Imperia in the Liguria region of Italy. Giuseppe and his twin daughters, Simona and Monica, live in an apartment above their frantoio, the traditional mill they use to press their oils.
Their “Inprimis” oil is pressed from Taggiasca olives that are harvested a little earlier in the season. The slightly underripe green olives produce an oil with a bit of a peppery finish, similar to oils from further south in Italy.
The Cottas traditional organic olive oil comes from darker, riper olives. It is mildly sweet and fruity — more characteristic of oils from Liguria and the south of France. Both are organic, and both are great for finishing pasta or fish (staples of Ligurian cuisine), or a plate of fresh greens.
For more on our visit last year to the Cottas’ estate, visit our travelogue page.