LIVA olive oil is produced in the northwest of Italy. Here, Gina and Marco live in a small Ligurian community. Their life’s dream is oil cultivation, the liquid gold of Liguria. A delicacy for gourmets and connoisseurs.
Gina and Marco have been operating their olive grove in the Merula Valley for 15 years. The two produce about 5000 liters of extra virgin olive oil per year. Most of their olive trees are between 25 and 100 years old. One tree, however, is actually 200 years old and is the pride of the whole community.
The Taggiasca olives are uniquely mild in taste. The traditional harvest, the fast processing and Gina and Marco’s passion provide the particularly natural and mild flavor – pure or as an addition to cooking.
Liva convinces with purely mechanical processes, which perfect the oil within one day, without automated machines being involved in the production.
Olive oil is known for its vitamins A and E, as well as its mono- and polyunsaturated fatty acids, which are known to increase the healing process of body internally as well as externally and provide it with important nutrients.
Doctors have long recommended olive oil as a natural medicine. The so-called liquid gold is particularly known as an anti-inflammatory and for regulating cholesterol levels.
