real italian extra virgin olive oil liguria taggiasca
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Benza BuonOlio is made from 100% Taggiasca, the most common olive variety of the Imperia province on the coast of Liguria and the source of the region's signature delicate, balanced olive oil. BuonOlio is one of our smoothest real extra virgin olive oils. The 2024/2025 harvest is perfectly balanced, with the aroma of nuts on the nose and a fantastic richness on the palate. With a medium bitterness, it has an elegant touch of black pepper and just a pleasant spice at the finish. An exquisite finishing oil is also perfect for cooking or whipping up homemade Pesto alla Genovese, a Ligurian classic, with pine nuts and lots of fresh basil.
The Taggiasca olive thrives in Liguria's mild, temperate seaside climate and calcium-rich soil. Still, olive oil production here is far from easy. Groves are perched on terraced hills inaccessible to modern harvest equipment, so the olives must be picked by hand. Many farmers have abandoned their groves, leaving the landscape in decline and vulnerable to brush fires.
The Benza family has been making extra virgin olive oil in the Ligurian Riviera since the 19th century. "My parents taught me that good oil comes from a highly scrupulous production process," explains Gigi Benza. "But above all, it comes from quality olives - that's why I personally look after them from the time the plant flowers until the harvest."

Taggiasca Extra Virgin Olive Oil: Critics' Review

"With a distinctive but not overpowering flavor of almonds and just a hint of bitterness at the finish, BuonOlio demands to be used in pesto genovese."
Nancy Harmon Jenkins
"Grassy bouquet of fresh notes of green almond, moan grass, cartoon, herbs, and chicory."
Renzo Ceccacci, president of Olea
"softer, gentler, and to my mind, to my palate, it reflects the mellow, more accommodating personality of the people who dwell in this genial, narrow curve of the Mediterranean."
Nancy Harmon Jenkins
"Active as an olive press since 1853 and boasting many years of experience in olive farming, this company naturally produces the legendary Taggiasca olives."
Renzo Ceccacci, president of Olea
"From monkfish to octopus to mussels and clams, seafood is what taggiasca oil is made for and vice versa."
Nancy Harmon Jenkins
"Try just basting a fillet of fresh salmon with BuonOlio taggiasca, sliding it into a very hot oven for not more than 15 minutes, then garnishing that salmon with more, fresh BuonOlio and a spritz of lemon and you will not need to add a single other item to make your dish perfect."
Nancy Harmon Jenkins
Use it for:
Pesto Genovese Secrets
Run to the farmer's market, grab the most fresh bunch of basil you can find, and get ready to…
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The Sweet and Spicy of Taggiasca
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