It was 1875 when Paolo Polla and his son Nicolo 'began to grind the olives in the stone mill in the Ligurian village of Toirano, halfway between Genoa and the French border, in the province of Savona and 3km from the sea. The harvest was transported through the ancient mule tracks that furrowed the hills marked by the low stone walls, used to delimit the thin strips of land cultivated stubbornly. On these terraces, kissed by the sun and the sea breeze, the centenary olive trees of the family still grow today. Read more...

Giampaolo and Manuela Polla, descendants of Nicolo, still continue to produce extra virgin olive oil from Taggiasca olives following the traditional method:'the olives are rigorously hand-picked because, as they fall, they develop a fermentation process and would be ruined. We process them within 24-36 hours in order to keep intact their organoleptic characteristics'. Read more...