Dino Abbo cultivates his olives on the hills of Imperia. His Taggiasca stands out for its elegance, refinement, and deep connection to the land.
OLIO EVO TAGGIASCA AFFIORATO
From the stacked fiscoli, under natural pressure, the oil flows out and is immediately collected in containers called secchi, where it decants and separates from the vegetation water naturally present in the olives: 50% skin, pulp, and pit, 30% water, 20% oil. The oil is then gathered from the secchi using two ladles known as a lecca and a cassa. After repeated transfers, the oil is left to rest in underground tanks carved into the rock and lined with stainless steel. Until bottling, the oil remains in these tanks at a constant temperature of 13–16° C. The Extra Virgin Taggiasca Olive Oil we obtain is traditionally called Öiu de s’ciappa, “affiorato” — naturally surfaced oil.
OLIO EVO DA CENTRIFUGA
This centrifuged extra virgin olive oil is distinguished by exceptional sweetness and absolute purity, obtained through the ancient method of gentle cold pressing in the family’s historic stone mill. The cart with fiscoli containing the olive paste is placed beneath the hydraulic press, which very slowly—over about 45 minutes—reaches a pressure of 250 atmospheres. The liquid produced, composed of 80% vegetation water and 20% oil, is then fed into the centrifuge, which separates the oil from the water according to their different specific weights. The process is carried out without the use of chemicals, in full respect of the product’s authenticity. This oil is known as Taggiasca Extra Virgin Olive Oil da centrifuga
OLIO EVO TAGGIASCA DOP
Since 2020, Dinoabbo has produced, in addition to its two EVO oils, the Taggiasca Extra Virgin Olive Oil DOP Riviera Ligure – Riviera dei Fiori. This variety is obtained exclusively from olive groves located in the “Valle dei Molini” area in the municipality of Lucinasco. The oil is produced both through the natural surfacing process (affioramento) and by centrifugation, resulting in a distinctive brand with a delicate, sweet flavor. Any sediment at the bottom of the bottle, formed by the natural settling of mucilaginous substances from the olive pulp, is proof of the authenticity of this D.O.P. extra virgin olive oil.
Dino Abbo cultivates his olives on the hills of Imperia. His Taggiasca stands out for its elegance, refinement, and deep connection to the land.
OLIO EVO TAGGIASCA AFFIORATO
From the stacked fiscoli, under natural pressure, the oil flows out and is immediately collected in containers called secchi, where it decants and separates from the vegetation water naturally present in the olives: 50% skin, pulp, and pit, 30% water, 20% oil. The oil is then gathered from the secchi using two ladles known as a lecca and a cassa. After repeated transfers, the oil is left to rest in underground tanks carved into the rock and lined with stainless steel. Until bottling, the oil remains in these tanks at a constant temperature of 13–16° C. The Extra Virgin Taggiasca Olive Oil we obtain is traditionally called Öiu de s’ciappa, “affiorato” — naturally surfaced oil.
OLIO EVO DA CENTRIFUGA
This centrifuged extra virgin olive oil is distinguished by exceptional sweetness and absolute purity, obtained through the ancient method of gentle cold pressing in the family’s historic stone mill. The cart with fiscoli containing the olive paste is placed beneath the hydraulic press, which very slowly—over about 45 minutes—reaches a pressure of 250 atmospheres. The liquid produced, composed of 80% vegetation water and 20% oil, is then fed into the centrifuge, which separates the oil from the water according to their different specific weights. The process is carried out without the use of chemicals, in full respect of the product’s authenticity. This oil is known as Taggiasca Extra Virgin Olive Oil da centrifuga.
OLIO EVO TAGGIASCA DOP
Since 2020, Dinoabbo has produced, in addition to its two EVO oils, the Taggiasca Extra Virgin Olive Oil DOP Riviera Ligure – Riviera dei Fiori. This variety is obtained exclusively from olive groves located in the “Valle dei Molini” area in the municipality of Lucinasco. The oil is produced both through the natural surfacing process (affioramento) and by centrifugation, resulting in a distinctive brand with a delicate, sweet flavor. Any sediment at the bottom of the bottle, formed by the natural settling of mucilaginous substances from the olive pulp, is proof of the authenticity of this D.O.P. extra virgin olive oil.