Ticino olive oil is produced from the fruit of the olive tree, grown in Ticino and pressed with the technique of cold pressing. The result is an extra virgin olive oil, filtered or unfiltered.
The origin of the olive tree in Ticino is unclear, but it is thought to date back to Roman times. First used as a source of light (according to an ancient document of the year 769) and later replaced by other plants, the cultivation of the olive tree for culinary reasons resumed importance only in the late 80s of the last century.
Today there are about 7'700 olive trees in the territory, but despite the increasing trend, olive oil produced in Ticino remains a rarity. In September 2021, Ticino's olive oil was included in the inventory of Swiss culinary heritage.
With a medium to light fruity flavor, the easiest oils to find and purchase are "Olio de Ceresio" by Tamborini, "Olio Amorosa" by Delea and "l'or da Gandria" by the Viva Gandria association.
(Written by The Swiss Culinary Heritage Association, www.patrimoineculinaire.ch)
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