Formaggio Kitchen

Az. Agr. Giuseppe Cotta

Since 1976 Giuseppe Cotta has worked his family's olive groves using traditional methods to produce exceptional olive oil. The farm is situated on Ligurian Coast, 14 km from city of Imperia in a village of Pantasina in the area known as the Prino Valley.

We were introduced to their oil by Giuseppe's daughter Simona who now works with her father in the business. All of their oil is made with 100 % Taggiasca olives which is the traditional olive of Liguria. They generally harvest anywhere from October to March, depending on the weather and ripeness of olives. They use both hand-picking and tree vibration equipment with nets to harvest their olives. They deleaf the harvested olives and they press them within 12-24 hours after the harvest.

They use meticulously maintained traditional equipment including a stone mill which is used to press the olives into a paste, and fiber bags through which the oil is pressed.

We are particularly pleased to offer both their organic oil as well as their Inprimis oil which is a blend of both ripe and unripe Taggiasca olives for a slightly greener flavor profile.