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Room 15 – Production, conservation, commercialisation and tasting
Because olive oil was considered as a precious commodity, considerable endeavours were adopted to protect the quality. Merits and defects of the oil were established based upon a meticulous commercial classification, which determined the cost and the grade of agreeableness of the products in the northern markets. The olive oil produced in western Liguria is among the most appreciated and requested throughout Europe. Every year hundreds of tons of oil left Liguria by way of ships or mule packs crossing the Alps for the northern markets.

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Objects used in the commerce of olive oil: utensils used for filtering, containers for transportation and storage: jars, leather bag, containers, ceramic and horn vessels, measures and scales. Business atmosphere of the warehouses of the past.
 

A "quarta" (quarter of a barrel) of oil
Every community had its own measure for the oil and this often caused much friction, especially with regards to Genoa who dominated over the most part of the Ligurian Riviera and who received large numbers of the casks of oil as a tax tribute.

Material: marble
Dimensions: height 54cm. Length 50cm. Width 65cm.
Manufacturing technique: extraction and hammering 
Origin: Porto Maurizio, Imperia
Dated: XVI century
Use: the official measure for the community of Porto Maurizio