The Armato family exclusively uses olives of the Taggiasca variety harvested from an ancient grove planted in the hills just above Alassio. The powerful stone discs work to crush the olives for a prescribed amount of time – just enough to process the olive meat while leaving the pit untouched. The paste that is crafted from the meat of the olive is then deposited onto a handmade rope disc that rotates as the paste piles higher and higher. That paste is then moved to the olive press to extract the oil and juices, which are then separated to produce that glorious, buttery olive oil the Armatos are renowned for.
This buttery, unfiltered olive oil is made exclusively from Taggiasche olives harvested from trees planted in the hamlet of Stellanello in the hills above the seaside town of Liguria’s Alassio. Harvest occurs from November through March and the oil is cold-pressed in the Armato family’s “frantoio” using the traditional stone mill. The resulting first-press olive oil carries a luscious gold tint with a sweet and subtle fruit taste. It is an ideal and versatile choice; perfect for just about any kitchen.
The Armato family has been involved in the olive trade and the production of olive oil for multiple generations. It was over three decades ago in 1982 that we were first introduced to Aldo Armato. Aldo was small in stature and modest in nature but fiercely proud of his long family tradition of producing olive oil from the ancient groves of trees (exclusively the Taggiasca variety) planted in the hills above the town of Alassio on the Ligurian coast.
Aldo and Laura’s legacy has been handed down to their daughter, Alessandra, and her husband, Giordano Mazzariol. Alessandra and Giordano form a handsome and dynamic couple whose energy and intelligence effect continuous improvement in the quality that blesses this lovely olive oil. They have combined their talents to extend the use of their locally renowned olive oil to make a series of products that are devastatingly delicious.