Invasion of Corsica (1553) 1 February 1553, a new Franco-Ottoman treaty of alliance, involving naval collaboration against the Habsburgs, had been signed between France and the Ottoman Empire. The Ottoman admirals Turgut and Koja Sinan, together with a French squadron under Baron Paulin de la Garde, raided the coasts of Naples, Sicily, Elba and then Corsica. The island of Corsica was occupied by the Genoese at the time. The Ottoman fleet supported the French by ferrying the French troops of Parma under Marshal Paul de Thermes from Siennese Maremma to Corsica. The French were also supported by Corsican exiles under Sampiero Corso and Giordano
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