It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.
The shipping cost changes every 6 bottles.
 |
THE COMPANY
In 1936 Paolo Marvaldi builds in Candeasco one of the first artisanal oil mills of the valley, where his family has been living for generations.
The family begins with the production of extra virgin olive oil and selected, taggiasca olives in brine, which they sold to the local businesses and merchants. Over the years, the son, Giuseppe Marvaldi, takes over the business of his father and learns from him all the small, well-kept secrets of artisanal production of high quality olive products.
Only in 2001 the old millstone is replaced by a modern oil pressing plant for cold pressing. The family chooses this technological innovation to improve the quality and hygiene of the final products.
The olives processed in the modern plant are washed with water before pressing. Then they go through a manufacturing process in which the olives and the oil never come into contact with the air, because the oil might otherwise oxidize and thus the quality of the final product could be compromised.
The Marvaldi family has been producing for three generations high quality, extra virgin olive oil and taggiasca olives in brine. The taggiasca olives ripen from November to May on the centuries-old trees of the Riviera di Ponente area, also called the Riviera of Flowers.
The oil press is located in Candeasco, a small village in the municipality Borgomaro, in the sunny hills of the Impero Valley in the hinterland of Imperia.
The great passion for our work, although this is so tedious and difficult, is always appreciated by Italian and foreign oil experts who have given us time and time again their trust. Our production is very limited, because we select the raw material very carefully, i.e. the taggiasca olives, to produce an olive oil of the highest quality standards.
The result is a particularly smooth and delicious extra virgin olive oil with very low acidity and a taste of medium fruitiness that makes the Ligurian olive oil of the Riviera di Ponente, one of the best Italian olive oils.
