Antico Frantoio di Saguato

The story of the Antico Frantoio di Saguato Stefano is a tale of passion and unforgettable flavors. The Antico Frantoio is located in an enchanting town in the inland area of western Liguria, where olive trees overlook the sea and the sea breeze gently caresses their leaves. We are indeed in Diano San Pietro, from which you can dominate the entire bay of Diano Marina.

The mill is a beautiful and very ancient structure dating back to 1200: according to some documents, it seems that in 1537 it hosted a few friars and later became the property of the convent of Santa Caterina in Genoa. At the beginning of the 17th century, the structure was rented out, and it annually yielded to the friars fifteen large barrels of "good, clear, and marketable" oil. Even the mill and the oil mill, located inside the building, were rented out for the value of three barrels of oil per year. Around the middle of the 18th century, during the war of secession, the fortress-house was converted into a barracks, but starting from 1805 it became a permanent center for oil processing. 

Today, the Antico Frantoio Saguato primarily produces 100% Taggiasca monocultivar extra virgin olive oil, produced exclusively from a single type of small and aromatic olive, the prized Taggiasca olive, which lends a particularly sweet and unique oil.
The oil is then stored in ancient clarifying tanks at a constant temperature throughout the year, ensuring a product of exceptional quality.

How the oil of the Antico Frantoio di Saguato is born

The oil production involves many steps. It is a process that even begins in November and lasts until April, at which time the olives, typically "Taggiasche" in the Western Ligurian Riviera, are harvested. Once harvested and de-leafed, the olives are placed in crates and worked within 24 hours to preserve their quality. It is at this moment that the 'milling' phase begins. The olives are washed in a special "washing machine" and then crushed and kneaded with special steel spirals. At this point, the pulp is divided into two parts, a liquid and a solid. The oil is separated from the water and the impurities typical of the fruit and finally stored in underground stainless steel tanks at a constant temperature to maintain its organoleptic qualities intact. 

This is a very precious product, so much so that it is produced in limited quantities precisely in order to monitor every phase of the processing, ensuring excellent production.

Saguato Oil: the always-fresh aroma of excellence

Saguato oil is a true delight: rich in floral notes and with a beautiful intense amber-yellow color, with a sweet fruity flavor and low acidity. It is an excellent product, with a fresh aroma that is naturally rich in nutrients thanks to cold extraction.
This oil is synonymous with craftsmanship and quality, a guarantee for those who want to bring taste and quality to the table. It is indeed an incredibly versatile ingredient, and it is no coincidence that it is one of the great protagonists of Mediterranean cuisine. Saguato oil is a true pleasure for dressing salads and vegetables while, when cooking, it will surprise you with its aroma, adding an extra touch to soups, legumes, fish, meat, and all your favorite dishes. 
To enjoy it at its best, capturing all its organoleptic nuances, cut a slice of homemade bread and drizzle a bit of oil over it. You will see, it will be a healthy, fragrant, and extremely aromatic snack.