50% OFF on selected products with code
Passion, tradition and profound love for Italy and its ingredients. The Frantoio Sant’ Agata d’Oneglia has been producing the finest olive oil and vinegar since 1827.
The small Taggiasca olive is the characteristic olive from the hills of Oneglia. Harvested by hand and according to old traditions, it is preserved in brine with thyme, bay and rosemary and extra virgin olive oil, it has the stones removed. 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.
Olives Taggiasca 65%, water, salt, herbs (including thyme and rosemary); acidity corrector: citric acid
|Typical Values||Per 100g||Per Serving (200g)|
– of which saturates
– of which sugars
The history of the olive oil mill of Sant’Agata d’Oneglia and the Mela family 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. In 1827, the Mela family began to dedicate themselves to the production of extra virgin olive oil, pressing the sweet, tasty Taggiasca olives with the help of the village’s small stone press, which was operated by expending great physical effort. Nowadays more modern equipment has replaced the old methods of production, however, the principles underlying the production of olive oil remain unaltered.