The small Taggiasca olive is the characteristic olive from the hills of Oneglia. Harvested by hand and according to old traditions from the time of our great-grandfather, it is either preserved in brine with thyme, bay and rosemary or in extra virgin olive oil and later has the stones removed. Two preparations that preserve the finesse of the olive and its fruity flavour.
This Taggiasca olive only grows in the province of Imperia. It is ideally suited to aperitifs, focaccia, pizza and salads. It also makes a good flavouring for sauces, roasted rabbit and fish.

THE PRODUCER:

Frantoio D'Oneglia oil mill is located in the small, picturesque village of Sant`Agata d`Oneglia, in the hilly countryside of Imperia, overlooking the Ligurian coast, where the same family has been making typical regional products from the small, highly aromatic Taggiasca olives for over 190 years. The olive trees are pruned and harvested by hand. The rhythm of the seasons revolves around the harvest.

The history of the olive oil mill of Sant’Agata d’Oneglia is inextricably linked to the history of Taggiasca olive trees: a variety which was introduced to the west coast of Liguria by Benedictine monks in 1600.