Al Frantoio di Aldo Armato Extra Virgin Olive Oil is a traditional Ligurian olive oil made exclusively from Taggiasca olives grown in ancient groves in the hills above Alassio, in the Liguria region along the Italian Riviera. The Armato family has been involved in olive oil production for generations and continues to produce olive oil using traditional methods in their family frantoio (olive mill).
Taggiasca olives are one of Italy’s most prized olive varieties and are known for producing delicate, buttery, and elegant olive oils with low acidity and a smooth, slightly sweet almond finish. Ligurian olive oils are typically more delicate and less bitter than Tuscan or Southern Italian olive oils, making them very versatile and suitable for many dishes.
The olives are harvested between November and December and are cold-pressed shortly after harvest using traditional stone mills. The stone milling process slowly crushes the olives while preserving their delicate flavors and aromas. The oil is often lightly unfiltered, giving it a golden color, smooth texture, and soft fruity flavor.
This olive oil has delicate notes of almond, pine nut, fresh herbs, and mild olive fruit, with very low bitterness and a smooth finish. Because of its delicate and balanced flavor, this olive oil is very versatile and can be used both for cooking and finishing dishes.
This olive oil works especially well with:
• Fish and seafood
• Salads
• Vegetables
• Pesto
• Chicken
• Fresh cheeses
• Burrata and mozzarella
• Bruschetta
• Focaccia
• Minestrone
• Risotto
• Pasta with light sauces
• Everyday cooking
• Finishing dishes
Delicate, buttery, and elegant, Aldo Armato Taggiasca Extra Virgin Olive Oil is a classic Ligurian olive oil made using traditional stone milling and cold pressing, resulting in a smooth and refined oil perfect for seafood, vegetables, pesto, and everyday cooking.