It was 1875 when Paolo Polla and his son Nicolo ‘started grinding 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 along the ancient mule tracks that furrowed the hills marked by low stone walls, used to delimit the thin strips of land stubbornly cultivated. On these terraces, kissed by the sun and the sea breeze, the family’s centenary olive trees still grow today. Click here to discover our land. ‘Achieving excellence in the production of Taggiasca Extra Virgin Olive Oil has always been a source of pride that has been handed down for 5 generations’ as can be seen from the interview released by Manuela Polla for Aromi & Sapori, which you can see by clicking here under.

Extra virgin Polla 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, precious antioxidants for the body.