Frantoio D'Oneglia

Basil Ligurian Pesto 6.30 Oz

Immerse yourself in the flavors of Liguria with this authentic Basil Ligurian Pesto. Crafted with fresh basil leaves, pine nuts, Parmesan cheese, garlic, and extra virgin olive oil, this traditional Italian sauce is a culinary gem. The vibrant green color and aromatic herbs will transport your taste buds to the sun-soaked hills of Liguria

Ligurian pesto is one of the basic ingredients of Italian cooking. Ligurian pesto made at the Mill contains more than 80% Ligurian basil paste and now satisfies even the most sophisticated of palates. Extra virgin olive oil from the Mill enhances this sauce giving it a delicate and special flavor that is unique.

Extra virgin olive oil 63%, concentrated Genovese basil pdo 26%, pine nuts, salt, seasoned parmigiano reggiano cheese (milk, salt, rennet), garlic, white wine vinegar. Acidifying: lactic acid, citric acid.

Your perfect companion for pasta, pizza, bread and eggs.

The oil mill of Frantoio D'Oneglia is located in the small, picturesque village of Sant`Agata d`Oneglia, in the hilly countryside of Imperia, overlooking the Ligurian coast, where their family has been making typical regional products from small, highly aromatic Taggiasca olives for over 190 years. The olive trees are pruned and harvested by hand. The rhythm of the seasons revolves around the harvest.

This company's great success lies in the fact that the products are not mass-produced, and their consistently high quality is appreciated by lovers of Mediterranean cuisine from France to Germany, from Japan to North America, as well as by famous chefs and the best delicatessen dealers.

They are a member of the elite group –“Corporazione dei Mastri Oleari", which is dedicated to olive cultivation and oil production. They have received the award "Ercole Olivario" (contest of the Italian Chambers of Commerce) with the classification “fruity” for their oil and also the award of Country Fair Olive Oil of the World, - the "Oscars for the olive", in L.A.

The history of the olive oil mill of Sant’Agata d’Oneglia and the Mela family is inextricably linked to the history of Taggiasca olive trees: a variety that was introduced to the west coast of Liguria by Benedictine monks in 1600.

In 1827, the Mela family – one of the oldest families in Sant’Agata d’Oneglia – began to dedicate themselves to the production of extra virgin olive oil, pressing the sweet, tasty Taggiasca olives with the help of the village’s small stone press, which was operated by expending great physical effort.

Nowadays, this type of press has been replaced by new technology and more modern methods of production, which are able to ensure the quality and authenticity that customers look for and appreciate.

However, even though more modern equipment has replaced the old methods of production, the principles underlying the production of olive oil, and the passion and ability of the Mela family remain unaltered. These are the very values responsible for the success of the traditional recipes of the Mill and its extra virgin olive oil.

Its specialties are the first choice of chefs working in the most famous restaurants, as well as the most discerning delicatessen shops that promote typical Ligurian flavors, in countries as far apart as France and Germany, the United States and Japan.