Frantoio Bianco

Frantoio Bianco

Frantoio Bianco is a family business operating in the northern Italian province of Liguria, producing traditional olive oil typical of the region (e.g. Taggiasca), olives, canned specialties, sauces, and other Ligurian products.
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  Italy

This family farm, which dates back five generations, combines traditional oil pressing methods with modern quality and food safety standards.

Located in the Impero River valley in the province of Imperia, the farm cultivates more than 12,000 olive trees—including the famous Taggiasca variety—on steep hillsides where the soil, coastal climate, and sunshine lend characteristic Ligurian flavors.

Their products include the world-famous Taggiasca extra virgin olive oil and olives, as well as the classic Pesto Genovese D.O.P., which originates from this province and has protected geographical indication status.

Other important products include tuna and anchovies from the catches of Ligurian fishermen, regional pasta sauces, fine creams, and numerous local specialties.

Their goal is to respect the Ligurian culinary tradition while remaining innovative: in running their own family farm, it is important for them to preserve authentic flavors and pay close attention to every step of production, from manual harvesting to packaging.

Their products are unique because they truly reflect the Ligurian landscape: Taggiasca olive trees grow on steep, rocky hillsides; the special climate gives the products delicate aromas; many artisanal products and sauces use local herbs and techniques passed down through generations.

Frantoio Bianco's products have been recognized in numerous regional and national competitions: they won the Fine Food category at the Liguria Food Awards 2024 and received several gold medals for their Taggiasca olive oils and olives, as well as products made from them. Perhaps even more proudly, they also won the Pesto Genovese competition, which is a big deal in the home of pesto.

Therefore, Frantoio Bianco is not only rooted in Ligurian soil, but is also an active part of the region's culinary culture and agricultural traditions. With every jar and bottle, they bring a piece of Liguria to our table.

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