About
A single variety oil pressed from Taggiasca olives grown above Chiusavecchia, hand picked between November and February. Gold with green lights, very low in acidity, with cut grass, artichoke and green tomato on the nose and a soft buttery middle. This is a finishing oil, not one to fry with.
Taggiasca is the small olive of the Riviera di Ponente and nothing else goes into this bottle. The fruit comes off groves in the Imperia hinterland and is picked by hand from November through February.
Milling happens at Anfosso's own frantoio on a continuous cold cycle, so the paste never gets warm. Acidity sits at 0.2 per cent, which is very low, and the bottle is dark glass to keep light out.
Anfosso have worked this ground since 1945. Alfredo and Alessandro run it now, holding to the old methods of the region with a new mill behind them. Pour it raw over grilled fish, beef carpaccio, steamed greens or a plate of tomatoes and good salt.
Producer note
Anfosso have pressed oil at Chiusavecchia, up the valley from Imperia, since 1945. Alfredo and Alessandro are in charge today, milling on site and working to the traditions of western Liguria.