Leivi and olive oil

History and Development in Liguria

 

 

 

 

 

 

The Olive tree and oil have a strong relationship with human history. 8000 years ago this tree was cultivated in theMiddle East and the first cultivations were probably in Syria and Crete. The Phoenicians developed this kind of cultivation on every Mediterranean coast also in Africa and in Southern Europe. Thanks to the Greeks the cultivations increased in number but only the Romans tried to cultivate the olive trees in their conquered lands. The origins of the olive tree are uncertain and opinions are discordant. According to medieval tradition, the distribution of the plant was developed by the Benedictines. Only in the 16th century did oil production develop as an industry. Olive growing became important for Liguria only in the 19th century when it is beacame the principal activity in some areas like Imperia and Riviera del Levante. Thanks to this cultivation new workplaces and other activities were created. In the 20th century many men and women began to work in factories because of the industrial Revolution. For this reason oil production wasn't so important as before and olives were used for fuel and lands lay fallow for a long time. Only during the second World War did oil production increase.

Today the situation is improving thanks to European Union incentives and to a re-appraisal of our Mediterranean diet.

 

 

 

 

 

 

Leivi is one of  the most important oil production centres. Catastal registers dating back to the 17th century prove that a large number of oil mills worked in Leivi. The Town Council underlines the importance and the quality of the oil of this valley declaring " Leivi the Town of Oil". Leivi wants to promote the growth of the oil industry and every year in July, the town announces a competition for the best extra-virgin oil in the province of Genoa, La Spezia and Tigullio. The extra-virgin olive oil is the basic dressing most widely used in the Mediterranean diet . We can dress salads or season toasted bread. This oil contains antioxidants and many vitamins (A and E), important elements for our health. In comparison with animal fats which are detrimental to our health, vegetable oil prevents and treats our illnesses. Food cooked with olive oil is easily digestible.

Here you have some recipes which are cooked with olive oil:

4 cups basil leaves, well packed

4 cloves garlic, lightly crushed and peeled

1 cup pine nuts or walnuts (or a combination of the two)

1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)

1-1/2 cups extra-virgin olive oil

salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).

        VEGETABLE LASAGNE

2 teaspoons vegetable oil
3 cups eggplant, unpeeled & diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 1/4 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrot, peeled & shredded
10 ounces frozen spinach, thawed and drained
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese, fresh

In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.

Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.

Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings.

         CHEESE FOCACCIA

250 g soft tasty fresh cheese 
200 g plain flour (manitoba)
100 g good extra-virgin olive oil
salt
water
chilli pepper
sage
salt

Add 50 g of oil to the flour and knead on a flat cold surface, adding cold water till you obtain a very soft dough. Leave it for an hour to rest in a dish in a warm place with no drafts. Knead again for a few minutes and allow to rest for 5 minutes then flatten with a rolling pin to obtain a thin pizza. Lift the dough onto your closed fists and try pulling it apart to thin it further. Oil a large round baking pan (preferably copper - in Liguria the diameter is usually 50 cm, about 1 1/2 feet) or a baking sheet and place the rolled out dough on it. Distribute the cheese cut into small pieces regularly on the surface and another layer of dough on top. The dough must be almost transparent it is so thin. With the tips of your fingers pinch the top layer to form small holes. Sprinkle with sea salt and with the remaining oil which you will spread evenly with the palm of your hand squashing the cheese as you go.
Place in a very hot oven, 300° C - 550° F, for about 7 minutes when the surface will have turned a nice brown. Cut into large pieces and serve immediately. Focaccia should be cooked in a wood oven, on charcoal formed with heather bushes, and the oven must never be opened.