Olive Culture

Frantoio Magnone Olivicultura

Short Story of the Olive Culture.

The olive tree has very old roots in history: its origins are situated in Asia Minor, from where it spread over the whole Mediterranean basin through Syria and Palestine, where rudimentary mills were found, which seem to bear witness of an activity datable around 5000 b.C.

The Greeks spread the olive culture over their Italian settlements, but the Romans were the ones who made the oil market flourish in our peninsula. They even came to the point were prices and the different categories were classified according to harvest time, maturation grade and pressing type.

With the fall of the Roman Empire, oil production entered a crisis period, up to the Middle Ages, were it recovered strength, mainly thanks to the ever increasing commercial exchanges between the Maritime Republics. In Liguria the golden period for olive culture was between 1700 and 1800: foreign trade was spurred and every small town on the coast had its own landing place to embark the product.

If emigration and both world wars inflicted a hard blow to the olive culture in our areas, this old wealth is now recovered, mainly thanks to the exceptional quality of ligurian olive oil and, more recently, to the renewed image given by the success of the Mediterranean Diet

Harvesting and Processing of the Olives.

In the province of Savona the olive-groves are located in the internal hilly valleys, and the growing is practised mostly by family and handicraft companies.

To obtain a quality product the olives are harvested in a half mature state, picking them by hand on the trees or beating them down skillfully with a rod.

Once harvested, the olives are brought as quickly as possible to the mill for milling; there they are minced and reduced to pulp under two big granite wheels. Different systems can then be used to press the obtained pulp; in the oldest one the procedure happens slowly and gradually, by means of a mechanical press. From this operation is obtained a must, composed of oil, vegetable water, and tiny bits of olive pulp and stone.

After the pressing the oil has to be separated of the must by centrifugation. And to increase the limpidity of the product a paper filtering operation has to be added to the necessary decantations.


Our Oils.

In the area of Finale Ligure, where the density of trees is of approx. 350 per hectare, the prevailing olive sorts are the Taggiasca (approx. 70 %) and the Colombaia, both of the highest quality, which find particularly favourable conditions in the tipical hydrogeological and climatological caracteristics of our region.

The olive oil of our area is famous for its delicacy: palatably and pleasantly fruity, with a straw-yellow, sometimes golden or light greenish colour.


The oils from our mill are exclusively of Extra Virgin quality and have received the acknowledgment (Savona nr 7) "Italian Product - Cold Processed". They are minutely cold filtered and bottled only at the moment of the request. This ensures to keep their freshness and perfect maintenance of the typical organoleptic characteristics of our region

Our oils can be used in every cooking, and are especially recommended to be used crude (not heated up) to enrich the flavour of every food.