FRANTOIO VENTURINO BARTOLOMEO

The Venturino family has been producing extra virgin olive oil since 1946. Situated in the picturesque Dianese Valley, the estate has a plant boasting the most modern production systems.

From the olive press for the cold processing of the olives to the packaging lines, the entire process is strictly monitored to ensure high quality. The Azienda’s DOP Riviera Ligure di Ponente-Riviera dei Fiori extra virgin olive oil comes from the Taggiasca olive groves (owned by the family and a handful of olive grower friends), located at 300-800 metres above sea level and sheltered to the north by the Maritime Alps.

The olives are traditionally hand-picked, taken to the mill and pressed within 24 hours to preserve their fragrance, aromas, natural antioxidant and organoleptic properties.

A delicate, balanced oil, slightly fruity with a typical almond and artichoke aftertaste. Cold pressed at a temperature below 27°C with < 0.3% acidity. Perfect with raw fish, boiled fish and pinzimonio vegetables. The gold paper-wrapped bottle is decorative and protects the oil from light which facilitates oxidation.