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Frantoio di Sant'Agata d'Oneglia
In 1827, the Mela family – one of the oldest families in Sant’Agata d’Oneglia – started producing extra virgin olive oil, pressing Taggiasca olives in a small village mill. The history of the Sant’Agata d’Oneglia Oil and of the Mela family is undoubtedly intertwined with that of the Taggiasca olives: a variety that Benedictine monks introduced to Western Liguria in the seventeenth century. The old oil mill gave way to new technologies and more modern production means. Yet, although modern equipment has replaced the ancient processing methods, the principles used in producing the oil have remained unchanged to this very day. Aside from this flavourful oil, the oil mill produces several traditional specialties of the Liguria region. Simple, light, succulent and tasty recipes: sauces, creams and the traditional Ligurian pesto. All these natural products are free of colorants and preservatives.
Commercial Information


Frantoio di Sant'Agata d'Oneglia
PDO Riviera Ligure

Frantoio di Sant'Agata d'Oneglia
Oil Mill
Via Scuole, 20 - Fraz. Sant'Agata, 18100 Imperia (IM)
Region: Liguria
Phone +39 0183293472,
Fax +39 0183710963
frantoio@frantoiosantagata.com, export@frantoiosantagata.com
http://www.frantoiosantagata.com
Oil Mill
Via Scuole, 20 - Fraz. Sant'Agata, 18100 Imperia (IM)
Region: Liguria
Phone +39 0183293472,
Fax +39 0183710963
frantoio@frantoiosantagata.com, export@frantoiosantagata.com
http://www.frantoiosantagata.com
In 1827, the Mela family – one of the oldest families in Sant’Agata d’Oneglia – started producing extra virgin olive oil, pressing Taggiasca olives in a small village mill. The history of the Sant’Agata d’Oneglia Oil and of the Mela family is undoubtedly intertwined with that of the Taggiasca olives: a variety that Benedictine monks introduced to Western Liguria in the seventeenth century. The old oil mill gave way to new technologies and more modern production means. Yet, although modern equipment has replaced the ancient processing methods, the principles used in producing the oil have remained unchanged to this very day. Aside from this flavourful oil, the oil mill produces several traditional specialties of the Liguria region. Simple, light, succulent and tasty recipes: sauces, creams and the traditional Ligurian pesto. All these natural products are free of colorants and preservatives.
Yearly average production of the oil described in this guide (quintals)
69
69
Organoleptic profile
Its colour is golden-yellow with green notes. Its delicate fragrance has notes of sweet almond with slight hints of grass. Its taste is sweet and harmonious.
Its colour is golden-yellow with green notes. Its delicate fragrance has notes of sweet almond with slight hints of grass. Its taste is sweet and harmonious.
Recommended gastronomic uses
deal uncooked on fish, as a seasoning for entrees and to enhance the flavour of light sauces. Also excellent in preparing refined pastries.
deal uncooked on fish, as a seasoning for entrees and to enhance the flavour of light sauces. Also excellent in preparing refined pastries.
Natural antioxidant content
Class 3

Olive varieties
Taggiasca (100%)
Taggiasca (100%)
Production system
Disc crushing, Two-phase continuous-cycle centrifugal extraction
Disc crushing, Two-phase continuous-cycle centrifugal extraction
Current export markets
France, Germany, Japan, Poland, Russia
France, Germany, Japan, Poland, Russia
Commercial Information
Bottle type | Format (ml) | Size (cm) | No. of units per carton | Weight per carton (kg) | Size of carton (cm) | No. of cartons per Europallet | No. of levels per pallet | Weight per pallet (kg) | |||
Width | Height | Width | Height | Depth | |||||||
bottle | 500 | 3.67 | 7.54 | 12 | 38 | 286 | 233 | 4 | 5 | 498 | |