The Beronà farm is located in the Upper Dianese Valley, Liguria region, about 300 meters above sea level.
Its position in a basin open to the sea and protected on the sides by the hills creates an ideal microclimate for the growth of its olive groves.
Here is the land of Taggiasca olives. Small in size and slightly elongated in shape, these olives are very fleshy and have a thin skin.
Tasty, aromatic and fruity, the Taggiasca has a harmonious flavor, never too salty or bitter: a delicate taste like the oil that is obtained from it.
Our best Taggiasca olives are placed in brine according to the strict rules of our tradition, for a period of at least 6 months, during which time the brine is replaced several times.
Ours is composed only of salt and water, without the addition of additives or accelerants, to ensure a completely natural fermentation carried out by the microorganisms naturally present in the olives.
At packaging the olives are washed and immersed in a light brine that will serve to ensure the preservation.
Fantastic eaten alone, or as an accompaniment to a good aperitif, they are also used in the preparation of many traditional Ligurian and other dishes, thanks to their characteristic delicacy, which adds flavor without overpowering fish and white meat.
Taggiasca olives in brine are carefully and delicately pitted and then immersed in extra virgin olive oil Taggiasca.
Ideal as an aperitif, to accompany meat and fish dishes, on pizza or in a cheerful salad.
Taggiasca olives in brine are pitted and finely ground, with the addition of traditional Ligurian flavors (bay leaf, thyme and rosemary) and of course Taggiasche Extra Virgin Olive Oil, to give rise to a cream used as a condiment for hot and cold pasta, pasta dishes in general, also excellent spread on bruschetta, crostini and toasted bread. Useful when it is time to prepare an appetizer, a buffet of appetizers or a healthy and genuine snack.
Pesto alla Genovese is made exclusively with fresh basil from the Ligurian Riviera.
Our pesto has a strong flavor but at the same time delicate, in which you can taste all the freshness of basil, ideal for dressing all types of pasta, to spread on croutons or make special a minestrone.
The Taggiasche olives from Alta Valle Dianese are picked directly from the trees and dropped on cloths, then transported to the company’s oil mill in small perforated plastic crates to ensure the integrity and wholesomeness of the fruit. Finally, they are defoliated and sent for processing.
The modern continuous cycle mill combines tradition and innovation, ensuring excellent yields and high quality standards, thanks to an accurate system of washing the fresh product and a careful control of processing temperatures (cold extraction).
This processing system, combined with our skills allows us to maintain unaltered all the organoleptic characteristics of this precious nectar.
The result is an extra virgin olive oil with low acidity, a light fruity aroma (typical scent reminiscent of artichoke leaves), with a characteristic sweet sensation reminiscent of almonds.
Its organoleptic peculiarities enhance foods without being intrusive. It is particularly indicated on delicate fish dishes and with white meats.
All our production is bottled directly in the company.