The land and its fruits: a perfect respondence of colours, proportions, flavours. Liguria, a sunny and Mediterranean region, reflects this perfectly: steep coastlines, disseminated with dry-stone walls, hidden inlets, the smell of aromatic herbs, small terraced fields stubborn cultivations, the patient and laborious work of man. That is how the olive trees grow, slowly and cautiously in total symbiosis with man and the environment.

In respect of the territory and with great expertise on olive tree cultivation, the Polla family started to press olives in the old oil mill in Toirano, back when the olives were still transported along the old mule tracks.

And so, since back in the 1800s, all the secrets about the making of olive oil were passed on from generation to generation.

Today, like back then, the production cycle follows the old tradition, keeping the organoleptic characteristics of the olives intact: from the crushing of the olives in the old granite mills to the cold and low pressure pressing of the olive paste.