For more than 190 years, 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. Obtained from the first cold pressing of Taggiasca olives, harvested by beating the branches with a long pole and pressed within 24 hours. With a light straw colour, this oil is delicately fruity, full-bodied, with the sweetness of almonds and pine nuts. Ideal for fish, salads and delicate dishes.
