Taggiasche olives are cured and then blended with 100% taggiasche extra virgin olive oil, and combined with a selection of herbs to produce a paste which has a delicate flavour and soft texture.

Dulcedo is an extra virgin olive oil made with 100% Taggiasche olives cultivated in the hills bordering the Ligurian Riviera. Olive oil from Liguria made from Taggiasche olives, is considered by some

The table wine of the local red grapes form the base of this exceptional vinegar. It is combined with a “mother” must of fermented grape juice. Wine is added to small wooden barrels which contain the

Pitted Ligurian Taggiasche olives in extra virgin olive oil

Using traditional artisanal methods, the delicate tuna fillets are preserved in jars using local organic Ligurian olive oil from the nearby hills.

Together with Pesto alla Genovese, Salsa di Noci is one of the great classics of Ligurian cuisine. The recipe basically uses only 3 ingredients, 50% walnuts, 35% extra virgin olive oil and Grana

Basil Genovese DOP 25%, extra virgin olive oil 20%, tomato pulp 17%, tomato concentrate 17%, cashew 12%, walnuts, milk whey, Grana Padano cheese, cheese, garlic, salt, pine nuts. Acidity corrector:

Taggiasche olives are cured and then blended with 100% taggiasche extra virgin olive oil, and combined with a selection of herbs to produce a paste which has a delicate flavour and soft texture.

Fructus is a premium quality cold pressed extra virgin olive oil made from mostly Ligurian Taggiasche olives with a small amount of other local olive varieties.