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.