Benza Frantoiano

Since the 17th century, the Benza family has cultivated Taggiasca olives on the terraces of Dolcedo, above Imperia, where today Giovanni Benza leads production. The olive mill, rebuilt at the end of the last century, brings together a craft honed over generations with modern milling technology, alongside current safety and hygiene standards. The resulting product is an extra virgin olive oil Riviera Ligure DOP, the company's sole denomination. The Taggiasca is a small, delicate cultivar, intrinsically linked to these coastal slopes and the dry stone walls that support them: harvesting it remains a patient, largely unmechanizable task. Each vintage showcases the continuity between ancestral methods and contemporary precision, without one overshadowing the other. The mill is open to visitors: a stop in Dolcedo allows one to observe firsthand the transformation of fruit into oil and to taste the DOP at its source, where each harvest demonstrates how ancient practice and modern control can coexist. It is an experience that best tells the story of this corner of the Riviera.

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