Gamma prodotti Costa dei Rosmarini SCROLL Superior quality Extra Virgin Olive Oil and Ligurian specialties

We bring the flavours of our lands all over the world

Where the mountains touch the sea and the olive trees grow on stone terraces, we produce a superior extra virgin olive oil, winner of many international awards.

Our products are prepared with the best Ligurian food specialties and are appreciated all over the world.

Our oils

Our oils are produced with the olives of the best Italian producers

Olio oliva santa chiara

Extra virgin olive oilSanta Chiara

  • CompositionBlend 100% Italian olives
  • TasteLight fruity
  • Serving suggestionsIts aroma and delicate fruit fragrance are best appreciated when used as finishing condiment on salads, sauces for pasta, fish, grilled meat and mayonnaise
Olio extravergine oliva

Extra virgin olive oilRiviera Ligure Riviera dei Fiori Dop

  • CompositionPrepared with 100% Taggiasca olives of certified trees from west Liguria.
  • TasteDelicate. Finds its greatest application as finishing condiment.
  • Serving suggestionsIt gives food a delicate aroma, recommended as finishing condiment for salads, pasta sauces, fish, grilled meat and mayonnaise.

Extra virgin olive oilIl Taggiasco

  • CompositionPrepared with 100% Taggiasca Italian olives.
  • TasteDelicate. Finds its greatest application as finishing condiment.
  • Serving suggestionsIt’s ideal for delicate recipes, as finishing condiment for pasta or for fish, meat and salads. Its delicacy enhances the flavours of the dishes without ever covering them.

A journey between sea and oil

We produce in Liguria an extra virgin olive oil that winner of several international awards. Over time we have created a line of products with some Ligurian food specialties.

The variety of our olives

Cultivar Taggiasca

These type of olive trees is very resistant, they are able to adapt to difficult conditions and to reach even 15 meters of height. The Taggiasca olives are small, but have an excellent yield because rich in oil; moreover they are perfect as table olives because they are very tasty.

Cultivar Ogliarola

The tree has a strong and large structure. It is a prolific plant and it has an excellent yield, even if with a particular disposition to alternation. It resists to the cold, but it is not resistant to diseases and parasites. The olive pit is fragile and the pulp is bright red.

Cultivar Biancolilla

They are majestic trees with a large trunk and a very wide crown. The name comes from the fact that the fruit changes color during its ripening cycle. The berry is very light green tending to white and then becomes deep red when it reaches maturity. It’s a variety of olive trees very resistant to disease.

Cultivar Leccino

The Leccino is a very pleasant looking tree that can reach large size. The shape of its branches resembles those of the weeping willow. This olive tree can withstand quite low temperatures. It is a variety used both to produce oil and as table olive.

 

Our sauces and olives

Our specialties with the best raw materials

Pitted Taggiasca olives

  • CompositionTaggiasca olives, extra virgin olive oil, salt, natural flavours.
  • TasteSweets with a delicate fruit fragrance.
  • Serving suggestionsThe pitted Taggiasca olives add to the dishes a delicious extra flavour. They can be served with aperitifs and as final ingredients added to salads and many other dishes including sauces for pasta, fish and meat.

Taggiasca olives in brine

  • CompositionTaggiasca olives, water, salt, herbs.
  • TasteDelicately aromatic.
  • Serving suggestionsThese delicate olives can be served with aperitifs and as final ingredients of many dishes. They add a delicate extra flavour to salads, pasta sauces, meat, fish. The olives should not be cooked. Add them to dishes before serving with a bit of extra virgin olive oil.

Taggiasca olives paste

  • CompositionPitted Taggiasca olives, extra virgin olive oil, salt, natural flavors.
  • TasteStrong with aromatic scent.
  • Serving suggestionsThe olive paste is mainly used in appetizers on toast and canapés. It can be added as a final ingredient to salads and many other dishes including pasta sauces, fish and meat. The olives paste should not be cooked; add it to dishes before serving them together with a bit of extra virgin olive oil.

Dried tomatoes in oil

  • CompositionDried tomatoes, extra virgin olive oil, vinegar, bay leaf, salt.
  • TasteStrong with fragrant and pleasant scent.
  • Serving suggestionsSun-dried tomatoes add a delicious extra flavour to the dishes. They are used as the final ingredient of salads and many other Italian dishes including sauces for pasta, fish and meat. They do not need to be cooked; add them to dishes before serving them together with a bit of extra virgin olive oil.

Ligurian pesto

  • CompositionGenoese Basil DOP, extra virgin olive oil, pine nuts, cashews, Parmigiano Reggiano DOP, salt, Pecorino Romano DOP, garlic, vegetable fiber.
  • TasteIntense, fresh, very fragrant.
  • Serving suggestionsLigurian pesto is suitable for many dishes of Italian recipes. It can be used to dress the first courses, pizzas and focaccia or together with potatoes, cereal soups and omelettes. It is also used as an ingredient in salads and grilled vegetables.

Red pesto

  • CompositionDried tomatoes, tomato pulp, Genovese Basil DOP, cashew nuts, Parmigiano Reggiano DOP, extra virgin olive oil, salt, vinegar, beet.
  • TasteStrong and tasty, slightly bittersweet.
  • Serving suggestionsIt can be used to dress pasta dishes, as spreadable cream for croutons or to prepare finger food. The product does not require cooking and can be used directly to give a touch of special taste.

Walnut sauce

  • CompositionWalnuts, cashews, Grana Padano DOP, extra virgin olive oil, salt, garlic.
  • TasteSoft, delicate and creamy.
  • Serving suggestionsThe Delicious Costa dei Rosmarini Walnut Sauce, delicate and creamy, with extra virgin olive oil, is ideal for the dressing of first courses, in particular ravioli and tagliatelle. It can also be used with meat or as spreadable cream for croutons.

Red pesto with Taggiasca olives

  • CompositionDried tomatoes, pitted Taggiasca olives in brine, tomato pulp, Genoese Basil DOP, Parmigiano Reggiano DOP, cashews, extra virgin olive oil, salt, vinegar, beetroot.
  • TasteIntense and flavourful.
  • Serving suggestionsIt can be used to dress pasta dishes, as spreadable cream for croutons or to prepare finger food. The product does not require cooking and can be used directly to give a touch of special taste.

Pulp of dried tomatoes

  • CompositionDried tomatoes, extra virgin olive oil, salt.
  • TasteStrong with fragrant and pleasant scent.
  • Serving suggestionsThe pulp of dried tomatoes can be enjoyed as an appetizer or to give a special touch to your dishes.

Tuna ventresca

  • CompositionTuna ventresca yellowfin, olive oil, salt.
  • TasteDelicate taste.
  • Serving suggestionsTuna ventresca can be consumed alone with aperitifs, but can also be used as an ingredient in salads, condiments for pasta and for delicious main courses.

Anchovy fillets

  • CompositionAnchovy, olive oil, salt.
  • TasteCharacteristic strong taste.
  • Serving suggestionsAnchovy fillets can be used on canapés with aperitifs and as an appetizer or as an ingredient in many recipes and to give a strong taste and an original touch to your dishes.

Pesto alla genovese

  • CompositionBasil, extra virgin olive oil, pine nuts, Parmigiano Reggiano DOP, salt, garlic, vinegar.
  • TasteIntense, fresh, very fragrant.
  • Serving suggestionsPesto alla genovese is suitable for many dishes of Italian recipes. It can be used to dress the first courses, pizza and focaccia or together with potatoes, cereal soups and omelettes. It is also used as an ingredient in salads and grilled vegetables.

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