French conquest of Corsica French conquest of Corsica The French conquest of Corsica took place during 1768 and 1769 when the Corsican Republic was occupied by French forces under the command of the Comte de Vaux. France received de jure control of the island of Corsica as a pledge from the Genoese Republic via the Treaty of Versailles in 1768. Genoa still claimed ownership of the island, although since 1755, Corsicans had achieved virtual independence and had written a Corsican Constitution (in Italian). After abandoning any hope of recovering Corsica by force, the Genoese chose to sell their rights over the island to France
Cuisine of Corsica mainly produced in the hills of Balagne, the northwest region of the island, where a quarter of all olive trees on the island exist. Another important region for oil is the Alta Rocca, around Bonifacio: here in the village of Santa Lucia di Tallano, each year is celebrated the "Festa di l'olio novu", a yearly fair devoted to the production of the new oil. As a whole, the olive groves cover in Corsica 2,000 hectares, divided among 300 producers. The olives, which are mostly black, are not plucked manually; they fall on nets lying under old trees, while those on