The prime ingredient of Ligurian cuisine, extra-virgin olive oil is one of the most important products of this fertile land. In particular, the Taggiasca is considered to be the most delicate cultivar in the world, renowned for its unique organoleptic qualities and its beneficial effects to health. Always delicious, it can be savoured on a slice of freshly toasted bread or used to enhance a dish.

It is the protagonist of the Olioliva festival, an annual event which started almost 25 years ago and this year features about 200 exhibitors, set out among the characteristic arcades, streets, and squares in the historic centre of Oneglia, the oldest part of the city of Imperia (only half an hour away from The Mall Sanremo). They are ready to welcome the thousands of tourists who from 8 to 10 November will visit the city to savour this precious nectar and all the other excellent products of this land. A real journey into the flavours and traditions of Western Liguria – sea included – with many delicious ideas on how to pair the products of the Ligurian Sea with extra virgin olive oil from the Riviera.

The spicy and balsamic aroma of the freshly pressed oil will be enhanced through tastings, creative cookery courses, conferences, meetings, readings and workshops as well as a tour of the countryside and visits to olive groves, oil mills and farms.

The programme also includes several exhibitions which illustrate the ancient history and culture of olive growing, celebrated all year round at the Olive Oil Museum of Imperia, and a large number of activities for the young and old among its 18 rooms and its beautiful garden with centuries-old olive trees and ancient mills.