Olio Anfosso Monocultivar Taggiasca Tumai Extra Virgin Olive Oil in Gold Bottle

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Description

Olio Anfosso Tumai Monocultivar Taggiasca extra virgin olive oil is made in Chiusavecchia, Liguria, from 100% Taggiasca olives. It has that lovely soft Ligurian character: golden in the glass, with green flashes, a gentle almond note, and the green smell of herbs, artichoke and tomato leaf. 

This is a bottle we reach for when the oil matters. Not just for cooking, but for finishing. Spoon it over warm beans, grilled vegetables, soup, bruschetta, or a simple plate of tomatoes with salt. It brings flavour without shouting over the food.

  • 100% Taggiasca olives from Liguria
  • Cold extracted in the family mill
  • Golden yellow with greenish hues
  • Soft almond, herb and artichoke notes
  • Lovely on bruschetta, soups and vegetables

It is made by Olio Anfosso, a family producer with more than 70 years of olive oil tradition. The oil may show a little natural sediment, as it is reported to be unfiltered. Give the bottle a moment, pour generously, and let it do the small but important work at the table.

Meet the maker: Olio Anfosso

Olio Anfosso comes from Chiusavecchia, a small olive-growing village tucked inland from the Ligurian coast. The Anfosso family has been making extra virgin olive oil here since 1945, when Davide Anfosso began tending a small grove after the war. Three generations later, their oils still carry the gentle, coastal character of western Liguria: soft, fruity, and made for food rather than fuss.

This is the kind of producer that makes you want to slow down and cook simply. Think warm potatoes, grilled fish, bitter leaves, focaccia, or a bowl of beans finished with a bright green pour. Olio Anfosso is rooted in family, stone terraces, and the old olive culture of the Ponente - and that care shows in every bottle.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Extra virgin olive oil .

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