Pignola
Pignola
From the ancient tradition of the Arroscia Valley, the Pignola offers its unique flavour. This variety complements the Arnasca, an age-old presence in the Ligurian archipelago, deeply rooted in olive groves due to its long-standing role as both a pollinator and protector of centuries-old olive trees.
Insights
It owes its name to the typical taste of the oil it produces, characterised by a distinctive hint of pine nut.
Features
A variety traditionally cultivated in the Province of Savona, the Pignola is highly productive in terms of oil yield, despite being a relatively small olive. It is a hardy and undemanding plant to grow. While it is very resistant to cold, it is sensitive to weather conditions during the flowering phase.
How it's made
Pignola is a late-harvest olive, small in size and black in colour. The sea breeze that sweeps through the pine cones of maritime pines imparts its unmistakable pine nut aftertaste, which blends perfectly in recipes without overpowering other ingredients. Pignola is often paired with other cultivars, particularly Taggiasca, creating a well-balanced oil suitable for a variety of culinary uses.
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