The "Secondo" extra virgin olive oil, despite being filtered, maintains the characteristics of the "Primo" extra virgin olive oil. The harvest is done by hand, the collected olives are pressed as soon as possible, and the oil is filtered to ensure a longer shelf life. It has a pleasant taste: bold, rich with intense notes of bitterness and spiciness, typical characteristics of the high content of polyphenols, the ultimate antioxidants.

We choose the best pitted Taggiasca olives mixed with extra virgin olive oil which gives it a particular and appetizing taste.

The large and fleshy Cerignola olives are ideal for enriching an aperitif with naturalness and taste.

Taggiasca olive patè is a delicious specialty of Ponente Ligure with a fruity and intense flavor of Taggiasca olives, which despite their small size are very tasty and rich in oil, minced and embellished with a drop of extra virgin olive oil.

Artichoke pâté is ideal for making canapés or filling mouth-watering voulevants. The combination with white meats is surprising.

The spicy vegetable paté is ideal for enriching appetizers and canapés or filling delicious voulevants. Its playful and balanced spiciness gives a pinch of panache to every dish.

Handmade and pickled cauliflower. The delicate flavor of cauliflower is maximized in this simple preparation. Excellent accompaniment for an aperitif or ideal to enrich an appetizer

Precious ceramic amphora, ideal for receiving and then serving Fontanara extra virgin olive oil on plates, perhaps dispensed from the bag in box packaging

It is a full-bodied product, with an adensity of 1.24 and a slightly sour taste. It is made from a mixture of cooked grape must and wine vinegar. Matured in oak barrels.

Certified by CSQA and compliant with the IGP specification, it is a high quality vinegar, with a brown color, a fresh scent and a sweetly acidic taste.

Certified by CSQA and compliant with the IGP specification, it is a high quality vinegar, with a brown color, a fresh scent and a sweetly acidic taste.

This is a particularly full-bodied product with a density of 1.35 and a marked tendency to sweetness balanced by the right acidity. It is made from a blend of cooked grape must and wine vinegar. Matured in oak barrels