Arnasca
Arnasca
The Little Pearl of the Lower Arroscia Valley with a Pine Nut Flavour
As a companion to the Taggiasca variety in parts of western Liguria, the Arnasca olive offers something special. This “something” is a subtle hint of pine nut, infused with a maritime essence shaped by the wind and the salty air that wafts through the deep, rugged gorges of Liguria, a land that reveals its charm to those who truly appreciate it. It’s a discovery for travellers and a vital part of a genuine cultural revival. Truly worth exploring.
Insights
The cultivation of the Pignola di Arnasco olive variety has been documented since the 17th century in the Arnasco area, a village in the inland Ingauno region, where it is known as Arnasca. The importance of this product to the region is reflected in the many “gumbi”, centuries-old olive mills and the town's coat of arms, which features an olive branch.
Features
The Arnasca olive tree, or Pignola di Arnasco (Pignoa), is smaller than the Taggiasca variety. Its trunk and branches are less developed, with tightly clustered, irregularly arranged branches. The fruit is relatively small, round, and purplish-black, with a typically late ripening and firm flesh. This variety is prized by olive growers for its resistance to cold, consistent productivity, and good quality. The light bitterness and more intense fruitiness of Arnasca olives contribute to the oil's longer shelf life.
How it's made
The oil produced from the Arnasca cultivar has a distinctive pine nut aftertaste (hence its synonym, Pignola di Arnasco), along with a slight bitterness supported by a more intense fruitiness compared to other varieties in the region. This unique flavour profile makes it a cherished ingredient in local cuisine, with its well-balanced taste and extended preservation qualities.
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