We just got off the phone with Gigi at Frantoio Benza, who makes our cult-favorite Taggiasca extra virgin olive oil. His verdict about the 2024/25 harvest? “We’ve made the finest oil in years.”
For over 170 years, the Benza family has mastered the art of growing + milling the most prized Ligurian olive variety: the Taggiasca. To use Gigi’s words: “The job of the olive oil maker is respecting the beauty of the olives, without spoiling what nature gives us.”
Thanks to great weather in Liguria, the special corner of Italy nestled between the Italian Riviera and the Alps, this year’s olives were truly exceptional. Benza EVOO 2024/25 has just a hint of bitterness and spiciness, in great harmony with Taggiasca olive’s signature trait: its intense nutty sweetness.
NOSE: Fresh olives, fruity, aromatic, sweet.
PALATE: Herbaceous, with artichoke, pine nut, and almond notes.
MOUTHFEEL: Silky, smooth, with a clean finish and a gentle tickle of spice.
“Buonissimo! I’m using it on everything,” says Gigi. Benza EVOO enhances the flavor of your food without ever overpowering it. It’s one of the few oils suitable for delicate fish, while still being able to stand up to more intense, meaty flavors.