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This pesto is made according to an old traditional recipe with DOP basil but without the parmigiano cheese.
For the traditional dish of pasta al pesto, some thin potato slices and a handful of green beans are added to the water in which the pasta is being cooked. When serving the pasta, mix with a little of the cooking water and cold pesto. Add a tablespoon of extra virgin olive oil, mix it all together and you have the traditional pasta al pesto.
Extra virgin olive oil 66%, concentrated genovese basil pdo, pine nuts, salt, garlic, wine vinegar. Acidifying: lactic acid, citric acid.
This pesto is an excellent accompaniment to vegetable soups, any type of sauce, cooked potatoes and stuffed eggs. Simple and quick –tomato halves covered with pesto, sprinkled with breadcrumbs and baked in the oven for 25 minutes.
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 our 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 are a member of the elite group –“Corporazione dei Mastri Oleari", which is dedicated to the olive cultivation and the 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 which 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.