Should you ask any expert “What variety of Italian olives is the best?”, and the answer will be “It’s Taggiasca from Liguria, of course!”
A rather small company Frantoio di Sant`Agata located in a picturesque township Sant`Agata d`Oneglia (province of Imperia) has been producing Extra Virgin olive oil from these fine olives for already 180 years.
In 1827 Mela family, one of the oldest families in Sant`Agata d`Oneglia, decided to start making olive oil with a small rolling stone press. The fact that now olive oil production process is mechanized had no influence on the flavor of this elite product.
Delicacy olives are entirely harvested and picked just manually. Oil pressing is done on a picking day. Harvests are gathered almost all year round, because oil-gardens grow on different soils, landscape, and height above sea level.
All this is done to create a savory, absolutely pure olive oil, amber colored and of low acidity, for health, beauty, and exquisite flavor of meals.
Oil from Sant`Agata d`Oneglia has many awards confirming high quality of a product in Italy and America.