Mortina
Mortina
Mortina, situated between Savona and Genoa, is small and delicate, flourishing in the sunlight. You will never encounter it in solitude. It possesses many identities—thousands of names yet a singular essence—a gentle pollinator, genuine yet intricate, steeped in ancient tradition and treasured by those who tend to it. It reciprocates this affection, as it knows how and wishes to do so. You will never wander alone in the olive grove.
Insights
Also known as Merlina or Mortegna, this variety is widespread in the area between Savona, Zuccarello, and Genoa. It has also lent its name to many places in Liguria, such as those called Moltedo, Multedo, Murtedo, Morteo, and similar variations.
Features
With small, spherical, glossy fruit, similar to myrtle, from which it takes its name, the Mortina olive is primarily used for oil production. It is cultivated especially in warmer, sun-exposed areas, as it is sensitive to low temperatures. Mortina olive trees grow to large sizes, with relatively small, pointed leaves. The fruit, though tiny and intensely black, yields an excellent amount of oil, despite the extraction process being somewhat challenging.
How it's made
In the kitchen
The Mortina olive is used exclusively for oil production and not for table consumption.
Conservation
The oil should be stored in a cool, dry place, in the dark, and at a temperature between 12 and 18 degrees Celsius. This is because the decomposition of polyphenols and other components of high-quality extra virgin olive oil is caused by prolonged exposure to external factors such as light and heat.
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