“Cultivar Taggiasca” Extra Virgin Olive Oil comes to life from the “Cultivar Taggiasca” secular olive groves, owned for generations by the Venturino family. The olives, which are harvested following the oldest of methods, that is beating the olives out of the trees by hand, are taken to our oil mill and pressed immediately within 24 hours from harvest, in order to preserve and maintain their fragrance, aroma, as well as their important natural antioxydant and organoleptic characteristics.
The bottle, wrapped with gold paper is useful not only as decoration but is also useful to protect the oil from the sunlight that could cause the oxidation process.
- An oil with a fresh fruity and almond flavour with a medium peppery taste.
- Cold-pressed at a temperature lower than 27°C with an acitidity level lower than 0,5%.
- Ideally served raw with salads, pasta and rice.
Frantoio Venturino was born and still works in the beautiful Diano Marina Valley, located in the western part of Liguria also known as Riviera of Flowers. Its micro climate has helped to make the western part of Liguria a tourist destination of great importance and a land full of the highest gastronomic quality products such as the cultivar Taggiasca olives and the Genoese basil PDO which are the basis of Frantoio Venturino’s range.