Venturino Bartolomeo

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

L&' the following year Valter's sons, Tiziano and Alessandro, joined the company, immediately demonstrating their passion and dedication to work and respect for everything that was achieved by their father Valter and grandfather Bartolomeo. Three generations united to carry on a family tradition that has been able to offer many products that are unique in terms of flavor and quality. Within a year, Frantoio Venturino was among the first companies in Western Liguria to obtain the D.O.P. Riviera Ligure trademark for l&' extra virgin olive oil. The production plant, built in 2003, has continued to grow over the years to an area of 5,000 square meters, to include three bottling lines of &' oil, two lines for packaging preserves and a pesto production line.

The Venturino family oil mill begins to produce its extra virgin olive oil strictly by hand in an old water mill, a classic building called “gumbo”. In the 1960s, the first major transformation took place: electricity took the place of water power even if, in reality, essentially the necessary work and manual skills remain substantially unchanged. Only in the 90s did technology finally take over from manual skills and since then, with the help of modern stainless steel machinery, this precious nectar of Taggiasca olives has continued to be extracted strictly cold.

The two canning production lines guarantee a &' high flexibility, both in terms of packaging format and production runs, maximum efficiency and the possibility of managing important orders. In fact, L&' company attaches extreme importance to safeguarding &' natural aroma of raw materials and therefore, precisely for this reason, the olives are pressed within 24 hours of their harvest. The mission of this company is very simple but ambitious at the same time: to enhance all the excellence of the territory of