It was the year 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 at 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.
Achieving excellence in the production of Taggiasca Extra Virgin Olive Oil has always been a source of pride, handed down for 5 generations. Today the Polla Extra Virgin is a precious oil, with a harmonious and fruity taste, delicate, with a low level of acidity and which preserves all the nutritional values of the olive, in particular vitamins E, A, K, D, excellent antioxidants for the body.
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