The Land

Between truth and legends, myths and archaeological discoveries, it seems that the olive tree originated about 6,000 years ago in Asia in the western territories south of the Caucasus from a cross between a thorny shrub with small fruit and large stone and another unknown bush with fruits with more pulp and oil.

Olive Oil is oil that has been extracted from the fruit of the "Olea europea", a plant cultivated in the basin of the Mediterranean Sea since the time of ancient civilizations.

Even today, the countries bordering this sea, cover a large part of the world production of olive oil and Italy is one of the largest producers of this product.

Olive cultivation in Italy is a multi-faceted business: large are the number of different cultivars, various the techniques of oil extraction, soils and microclimates. In every corner of Italy you can enjoy dozens of different extra virgin olive oils, all sensational, which are capable of expressing a myriad of tastes, aromas and flavours, which in turn are a synthesis of countless numbers of combinations of place of production, type of olive trees and human input. It is here that we meet Olio Fausone, the oil that has always been one of the best selections of Extra Virgin Olive Oil 100% Italian. Our oil “Mosto Stellato”, the best product in the "Italian" category, is recognized as one of the star points of Fausone .

However, Olio Fausone does not stop there. Thanks to decades of experience, Fausone is able to bring to the table of Italian and European families another type of oil. In the north -west of Italy there is a region which, in fact, is linked, more than any other, to the cultivation of the olive: Liguria.
It is here that one finds the city and province of Imperia (IM), the oil capital of Liguria.

The specific characteristics of the Ligurian territory favour hillside cultivation of olive trees on moderate or steep slopes, arranged predominantly in terraces.
The terraced olive groves, bound by traditional dry-stone walls, afford manual cultivation and harvesting, often without use of machines, which means that a land, otherwise fragile, can be safeguarded and in addition, makes for a well-cultivated olive grove.
The Ligurian olive extends to the northern limits of the large Mediterranean basin in which the olive tree grows naturally. In this region the landscape is characterized by olive trees and nets spread out for collection.
In Liguria, the establishment of the olive extends along much of the coastline and often pushes inward affecting the inland valleys along the predominantly south-facing hillsides.
The long and narrow shape of the Liguria region, its orographic features (topography and altitude) that produce special micro-climates such as in the area of the Province of Imperia, the pedoclimatic conditions (soil microclimates) highly variable in the same territory and an equally heterogeneous distribution of different cultivars of olive, realize the production of local oils with unique and exclusive characteristics .

The extra virgin olive oil embodies the tastes, the smells, the traditions, the history and soul of Liguria, the region from which it arises.
The oil in this area has an ancient history, however, it was in the Middle Ages that the Benedictine monks taught the art of terracing and cultivation of the olive tree, giving rise mainly to the Taggiasca variety.

The Queen of the variety of oils from Liguria is the aforementioned Taggiasca; Olio Fausone Selection presents: this oil is "Oro Taggiasco", Fine Monocultivar Taggiasca "high -end quality”.
The oil produced from the elegant and valuable Taggiasca has exceptional nutritional and organoleptic characteristics: the colour is golden yellow with shades of green, low acidity and a very delicate aroma in which you can detect the sweet scents of pine nuts and dried fruits.

Today Truffle products and White Truffle from Alba products, original, too.