Description

In Europe, the DOP designation stands for Denomination of Protected Origin. Only certain food products with historical significance are given DOP status, which is controlled by government agencies. Once a DOP is created for a specific food, the various manufacturers must then complete a lengthy process to certify their production. For a product to get certified, it must be produced in a specific geographic region using accepted techniques. Only then can their label bear the DOP designation.

DOP olive oil from Liguria must be made only from the taggiasche olive, an olive native to this part of Italy. A smaller olive with tremendous flavor, the taggiasche has hints of almond and a very fresh quality. An oil for those who crave the best the world has to offer, Olio Carli only makes very limited amounts of their DOP, with each bottle numbered serially. For their DOP oil, the olives are hand-selected and hand-pressed. Enjoy this superb extra virgin drizzled over steak, salads or especially fish.

Updated Aug 6, 2008