   The Ghiglione olive press was established in 1920, in the Prino valley where our family originated centuries ago along with the cultivation of "taggiasca" olives Our way of working has been handed down from father to son and even with 80 years of experience we still strive to improve our quality and development of our extra virgin olive oil....... 
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Our extra virgi olive oil is obtained by cold pressing the black "taggiasca" olives so that it keeps its delicate perfume and richness that we Ligurians expect from our oil. Its lightness enhances salads of all types and is perfect with our well known ligurian artichokes....... |
 
The extra virgin olive oil that we produce is low in acidity and while having a fruity taste at the moment of pressing it changes after being bottled to a slightly more sweet, delicate flavour. It is not sieved and strained and therefor remains slightly cloudy, leaving a slight sediment in the bottom of the bottle......... |
 
Products and recipes Oil is one of the main elements of Ligurian cuisine and of mediterranean diet, obviously it must be extra virgin olive oil to guarantee that genuineness that you can taste in simple but tasty dishes of our zone. Near oil, there are all varieties of vegetables: tomatoes, marrows, potatoes, beets and other simple products like cheese and eggs...... |
 
To place any orders with us, check through the next pages for all our products and let us know either by telephone, fax or internet. ...... |
 
The "Frantoio Ghiglione" is very close to the centre of Dolcedo, 15 minutes from Imperia, 40 minutes from San Remo and roughly 1 hour from Nice, Montecarlo and Genoa.. .. |
 
Visit Advancing along the Prino Valley, a few kilometres far from the sea, you can discern in the distance the long-limbed shape of a eighteen-century church tower higher than the deep green of olives trees. Slowly you can see many hauses gathering in a group around the parish church and then thinning out, leaving its place to fields. All around, like isles in a see made of olive-trees, many hamlets: we are in Dolcedo. ......... |