Pietro Isnardi & Ardoino House: A Legacy of Excellence
Since 1908, the Isnardi family has cultivated and pressed Taggiasca olives in the steep hills of Liguria. Their oils — sold under the Ardoino, Vallaurea, and Fructus labels — embody the best of what Italy has to offer: meticulous cold pressing, olives harvested at full maturity, and a delicate fruitiness that enhances every dish without overpowering it.
Why choose a Ligurian olive oil?
Liguria is not the most well-known region for its olive oils in France, and that is precisely its strength. While Tuscany and Sicily dominate the shelves, Ligurian producers work in the shadows, perfecting their art generation after generation. Taggiasca olives, a local variety, produce a delicate and fruity oil — far from the herbaceous or peppery profiles you might be familiar with.
This finesse is no accident. It results from a late harvest, when the olives reach full maturity, and cold pressing that preserves every aromatic nuance. The result? An oil that harmoniously integrates into your dishes without dominating them.
How to recognize a truly excellent oil
Before choosing, ask yourself three simple questions:
- Where does it come from? A traceable oil, with an identified producer and a precise region, is always better than an anonymous blend.
- How was it pressed? Look for the mention "cold pressed" or "first cold pressing". This guarantees that the aromas have not been altered by heat.
- When was it produced? An olive oil is at its best within 12 to 18 months of its harvest. The older it gets, the more its aromas fade.
The three signatures of Ardoino House
Vallaurea, Ardoino, and Fructus represent three complementary approaches to Ligurian olive oil. Vallaurea offers the classic purity of Taggiasca — delicate fruitiness, a slightly bitter finish, perfect for fish and vegetables. Ardoino, the historic brand, embodies family tradition in all its rigor. Fructus, finally, explores infusions — orange, lemon, herbs — for those seeking a characterful oil.
Each deserves its place in your kitchen, according to your desires and dishes.
How to use it daily
An excellent oil like this should not be hidden in the kitchen. Drizzle it over a fish soup, fresh pasta, or a ripe tomato salad. Use it to dip toasted bread. Finish a dish with it, never at the beginning of cooking — heat would destroy its subtle aromas.
And if you are discovering it for the first time, taste it on its own, with a spoon. It's the best way to understand what makes it different.
Vallaurea: our absolute benchmark
100% Taggiasca, golden color, round and long on the palate, Vallaurea is designed to shine raw. Drizzle it over burrata, fish carpaccio, or chilled vichyssoise — that's where it reveals all its finesse. Its delicate fruitiness and slightly bitter finish never seek to dominate; they accompany, enhance, and complement.
Fructus Aurantium: the audacious one
More unique, co-pressed with fresh oranges, Fructus Aurantium follows a different logic. It is designed for desserts, raw fish, and pastries where a sunny touch is desired. Its sweet and bright profile transforms a simple cake into an experience, or adds an unexpected dimension to a sea bream tartare.
Two oils, two uses, the same obsession with quality.
