The cultivars are the cultivated varieties of oil olives. They have been selected over the millennia to identify plants with the best characteristics in terms of resistance to diseases and climatic adversities. The positive qualities of a plant depend, in addition to the genetic make-up, also on the interaction with the environment, the type of soil and the microclimate that hosts it. There are more than 500 Italian cultivars, including Leccino, Frantoio, Moraiolo, Biancolilla, Coratina, Ogliarola, Moresca, Casaliva, Nocellara and many others. In this category you will find only the mono cultivar products, that is extra virgin olive oil pressed by a single cultivar.
100% Italian Extra Virgin Olive Oil 'Taggiasco' by Pietro Isnardi, is a must extra virgin olive oil produced in small quantities from the pressing of 'Taggiasca' quality olives ripened on the Ligurian hills; it stands out for its particularly delicate flavor, ideal for the most refined cuisine and in particular for fish.