Our products with the brand “DNA Controllato Cultivar Taggiasca” have a safe certification, subjected to a very strict qualitative disciplinary. It predisposes the DNA analysis to identify in a scientific way the variety of the Taggiasca olive. A traceability from the cultivation to the packaging, to demonstrate that the olive are produced and worked in the Ponente Ligure.
In this case the Taggiasca olive gives us its soul. It’s the olive that transudes oil in a natural way. This step deserves an explanation: olives are ground and the obtained pulp is put into the typical “sportini” hollowed in the middle. They are stacked and because of their weight, without any pressing, the oil comes out pure and strong. From one hundred kilos of olives we obtain no more then nine kilos of this nectar. This is the reason why we have choose a dialect word, near to the spirit of this area and of this fruit: “Primuruggiu” means “first gush”, first, unique, tasty, precious and rare oil extraction.
In the exclusive olive grove Crù Turé, situated in the green of Imperia hills, where the breeze leads the sea fragrance and Mediterranean bush gives its aroma, the olives groves up slowly grow fed by the rays of the sun.
They are picked up at the beginning of the ripening and worked by Benza family with a procedure that combines tradition, experience and modern techniques, bringing on the table this oil, treasure of ancient flavors, able to make special every dish, from the simplest to the most elaborate.
The name is a Latin tribute to Dolcedo, administrative seat of the lower Val Prino, an area suited to the cultivation of olive trees since the fifteenth century. This extra virgin olive oil produced with the continuous system wants to mean the New, the tendency to research oils with more flavour and taste, more rich of polyphenols.
Olives are picked when they are still green or just turning colour, even if it forgoes a higher yield of oil per quintal and they are more difficult to harvest.
In this extra virgin oil of Taggiasca olives, we have maintained the Liguria tradition of picking up olives when they are ripe, like our grandparents picked up ten years ago.
With its sweet taste, enriched by the aroma of almond and pine nut, in the tasting the BuonOlio is an emotion that is renewed every year.
Preserved in a natural way with classical and old processes.
The taggiasca olive, characteristic of this piece of Liguria, is distinguishable by its minute appearance, its dark color and its perfect ripening, full of taste.
Taste them is like to make a travel on the hills of Imperia.
We remove the stones from the olives and we preserve them in the extra virgin olive oil.
They are great like aperitif and useful in the execution of lot of dishes, from the fish to the meat to the vegetables.
The olive paste is a simple and with a great character food, with a good taste even if it’s only spread on a piece of bread.
It can be used like side-dish or seasoning for other dishes.
We remove the stones from the olives and we preserve them in brine.
They can be used for appetizers, in the pizzas and in the salads. The can be eaten both raw or cooked. We suggest to wash them before use.
The tomatoes are dried under the sun and then conserved in extra virgin olive oil and flavoured with garlic and basil. After opening keep in the fridge.