On the Riviera del Ponente, between the sea and the terraced hills, the Taggiasca olive yields an oil of rare sweetness. Ardoino has made it its signature for a century and a half.
History & expertise
It all began in 1870, when the Ardoino family set up its presses in Imperia, the Ligurian capital of olive oil. In 1908, the Ligurian house Isnardi Pietro was founded in the same region; it would later take over Ardoino's legacy and continue to cultivate its high standards, without ever betraying its original spirit. Here, they work almost exclusively with the Taggiasca, a small, emblematic olive from Liguria, renowned for its delicate fruitiness, its notes of sweet almond, and its complete absence of aggressive bitterness.
The olives are harvested on the steep terraces overlooking the Mediterranean, then pressed with goldsmith-like precision. Some vintages are still slowly clarified, in the old-fashioned way, to preserve the aromatic finesse of the fruit — a practice that has become extremely rare in the world of olive oil.
Specialties
Extra virgin Taggiasca olive oils, including high-end vintages of remarkable elegance, but also brined olives, olive creams, and condiments that all tell the same story: that of a narrow, demanding, and sunny terroir, where every tree counts.
At FOODHUB, we chose Ardoino for this consistency: an oil of character, never ostentatious, which sublimates a raw fish, a burrata, or simple seasonal vegetables. It's the oil you put on the table and always finish faster than expected.