Venturino Bartolomeo

The Frantoio was founded in Diano San Pietro, in the province of Imperia in Liguria, by Bartolomeo Venturino back in 1946, thus starting the work of today’s farm with the cultivation of olive groves of the taggiasca cultivar. In 1975, Valter, the son, after completing his studies, began to provide his valuable contribution to the growth of the family business: this is how the brand Venturino Bartolomeo was born. However, only in 1998, in a building adjacent to the old mill, was the first line for packaging preserves implemented.

The following year, Valter's sons, Tiziano and Alessandro, joined the company, immediately demonstrating their passion and dedication to work and respect for all that their father Valter and grandfather Bartolomeo had built. Three generations united, therefore, to carry on a family tradition that has been able to offer many unique products in terms of flavor and quality. Within a year, the Frantoio Venturino was among the first companies in the western Liguria to obtain the D.O.P. Riviera Ligure mark for extra virgin olive oil. The production facility, built in 2003, has continued to grow over the years, reaching an area of 5,000 square meters, including three bottling lines for oil, two preserving packaging lines, and one pesto production line.

The Venturino family’s Frantoio begins to produce its extra virgin olive oil strictly by hand in an old water mill, a classic building known as “gumbo.” In the 1960s, the first major transformation occurs: electricity replaces hydraulic power, although, in reality, the work and skill required remain largely unchanged. Only in the 1990s did technology finally take over from manual methods, and since then, with the aid of modern stainless-steel machinery, they have continued to extract this precious nectar from taggiasca olives rigorously cold.

The two production lines for preserves guarantee high flexibility, both in terms of packaging format and production runs, maximum efficiency, and the ability to handle large orders. The company places great importance on the protection of the natural aroma of the raw materials and, for this reason, olives are milled within 24 hours of their harvest. The mission of this company is very simple yet ambitious at the same time: to enhance all the excellences of the territory of western Liguria.