Respect for tradition and careful selection of the best local olives are the values that guide the activities of the Frantoio Benza. The Benza family has been dealing with oil and olives since 1853, when the current owner’s great-grandparents opened the first oil mill in Lecchiore, a small village in the province of Imperia.
The modern Frantoio Benza is located in Dolcedo, along the Ligurian Riviera, where it transforms Taggiasca olives into a delicate oil of the highest quality. Every production step, from olive harvesting to oil packaging, is followed with scrupulous attention and carried out using traditional methods.
The natural pressing process, carried out by stacking fiscoli mats filled with olive paste, is used to obtain a unique oil: Primuruggiu. This oil is very special: it emerges spontaneously from the olive paste and represents its purest juice. This olive nectar is available in limited quantities: on average, each quintal of olives can yield a maximum of 9 kilos of Primuruggiu.
In addition to Primuruggiu, the milling of Taggiasca olives produces the Dulcèdo extra virgin olive oil, whose name is a tribute to the area of Dolcedo, where olive trees have been cultivated since 1400. The olives are harvested as they start to ripen and processed in a continuous cycle plant: what you get is an oil with a round taste and a slightly spicy note. The olives from the Crù Turé estate give life to the eponymous extra-virgin olive oil, a blend of tradition, passion and experience. Buon Olio is instead dedicated to those who love sweeter and lighter oils: tthe oil’s soft, enveloping taste is obtained from the use of ripe Taggiasca olives. Lastly, Frantoio Benza offers pitted Taggiasca olives, in brine and in sauce.