We are a pair of young farmers who share the same passion for the earth and good genuine things.

In 2010 this passion brought the farming concern “Liguria da Gustare” into being, a farm mainly dealing with olives and where technology and progress are fused with the traditional agricultural wisdom of our traditions.

All our products are grown, harvested, and processed within the farm thereby  guaranteeing the highest quality during every step of the production process.

Come to visit us, we will be happy to show you our premises and offer you a taste of our products.

Taggiasca olives, de-stoned and preserved in brine.

Perfect on a pizza and to enrich first and main courses.

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De-stoned Taggiasca olives preserved in extra virgin olive oil produced from single cultivar Taggiasca olives.

Sublime with aperitifs and in salads.

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Olive patè made with Taggiasca olives mixed with extra virgin olive oil produced from single cultivar Taggiasca olives.

Delicate and creamy, excellent when spread on bread or as part of a tasty starter.

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Chopped Taggiasca olives mixed with extra virgin olive oil produced from single cultivar Taggiasca olives.

The intense, slightly bitter and salty flavour is ideal to enhance first and main courses.

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The white Pigna bean is only cultivated on small pieces of land in the territories of Pigna and Castelvittorio.

It has Slow Food approval and is a true delicacy for the finer palate.

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White Pigna beans steamed and preserved au naturel.

Their delicate rounded flavour, their soft compact consistency and soft thin skin makes them an excellent choice as a starter and in salads.

They are also ideal for enriching first courses and meat or fish main courses.

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"A classic oil with sweet notes of ripe olives and yellow apples, a rounded sweetness resting on a lightly bitter background. A delicate pleasure"

Guida agli extravergini  - Slow Food Editore

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"Extra virgin olive oil –produced by Roberto Rebaudo
An explosive and elegant oil, its olfactory impact contains notes of fresh artichokes and yellow apple. In the mouth the taste has a lovely bitter herby touch with a long and persistent spicy hint. "

 Oli d'Italia 2013 del Gambero Rosso

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Olives were introduced to the Riviera of western Liguria as a crop in the 12th century by the Benedictine monks who made this inhospitable land viable by building the "fasce" or terraces with drystone walls.

The first area of cultivation was Taggia, near the monastery, this is why the variety that then propagated through the Riviera was called "Taggiasca".

Taggiasca olives in brine vary in colour from green to strong dark violet, their flesh is succulent and skins thin making this one of the best table olives in the world.

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