Inspirazione | Riviera Manfredi

From our Olive Grove to your plate

Discover how we harvest and process each olive with passion and care – you will fall in love with it as soon as you see how we make it.

Here, amidst ancient olive groves, nature, tradition and craftsmanship merge into a single wonder: our olive oil – pure, intense and divine.

From November to February, we harvest both green and black olives.

The highest branches are shaken, the rest are hand-picked onto nets – with respect for the tree and the fruit.

After the harvest, the olives are quickly transported to the mill to preserve their freshness and prevent oxidation.

There they are weighed, stripped of leaves, and carefully washed with water to remove all remaining impurities.

The olives are slowly ground in granite mills into a homogeneous paste.

This gentle technique preserves aromas and natural flavours.

The paste is kneaded in granulators and extracted via two-phase centrifugation.

In this way, we obtain a pure extra virgin olive oil, rich in organoleptic properties.

Early harvested: green, bitter and spicy.

Harvested later: soft, ripe and delicate.

Een olie die elk gerecht verheft.

Ancient Taggiasca olive trees grow on hills surrounded by dry stone walls.

Altitudes, sun and microclimate give each olive its unique character.