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Company Profile

Contact Info

via Molini , 1

18013 Diano S.Pietro, IM

Italy

Phone: +39 0183 429505

Fax: +39 0183 429898

IM IT

com@frantoioventurino.com

Contact person:

Massimo Maiolino

http://www.frantoioventurino.com

Products Olive Patè , Extra Virgin Olive Oil, Olives, Pesto, Organic Products

Participating Events

PLMA AMSTERDAM 2022

Booth Number: F-5225

Frantoio Venturino Bartolomeo Srl

Since 1946 Venturino family have been producing extra virgin olive oil. The Factory was born and still operates in the wonderful Dianese valley, in the western part of Liguria Region also know as Riviera of Flowers. Its microclimate has helped to make this region a land rich of very high-quality gastronomic products, beginning from Taggiasca quality olives and Genoese basil PDO (Protected Designation of Origin), ingredients that are the base of Frantoio Venturino's offer.

Olive Patè “Taggiasca” quality olives paste in extra virgin olive oil. The "Taggiasca" Olive is a typical variety of olive cultivated in the Western part of Liguria Region (Italy) and in particular in the Province of Imperia. Our paste is obtained through a process which separates the oil from the stone and subsequent homogenization of the pulp. Ideal as appetizer, it is normally spread on bruschetta or used for pasta, alone or in combination with cherry tomatoes, cream and pesto alla Genovese.	Extra Virgin Olive Oil VENTURINO Extra Virgin Olive Oil PDO (Protected Designation of Origin), Riviera Ligure Riviera dei Fiori. It comes to life from the “Cultivar Taggiasca” olive groves, owned by the Venturino family and a small Group of farmer friends, situated at an altitude of between 300 and 800 metres and sheltered by the Maritime Alps. The olives, which are harvested following the oldest of methods, that is beating the olives out of the trees by hand, are taken to our oil mill and pressed immediately within 24 hours from harvest, in order to preserve and maintain their fragrance, aroma, as well as conserving their important natural antioxidant and organoleptic characteristics. The bottle, wrapped with gold paper is useful not only as decoration but is also useful to protect the oil from the sunlight that could cause the oxidation process. Delicate olive oil, well balanced and lightly fruity with a characteristic artichoke and almond after taste. Cold pressed at a temperature below 27°C with an acidity level below 0,3%. Ideal for raw fish, boiled fish and oil dip dishes.	Olives Pitted Taggiasca quality olives in extra virgin olive oil, with Italian peppers and chily The "Taggiasca" Olive is a typical variety of olive cultivated in the Western part of Liguria Region (Italy) and in particular in the Province of Imperia. This variety is one of the most famous for olive oil production and one of the best table olives thanks to a very tasty fruit, rich in oil, despite its small dimension. The harvest of our Taggiasca olives is on average from October to March. They reach our factory a few hours after collection and are immediately processed to preserve the organoleptic properties. They are calibrated and immediately intended for the brine (a mixture of water, salt and aromatic herbs). They are then pitted and preserved in olive oil. Ideal as appetizer, to dress salads,with fish and for a nice Ligurian Sauce (tomatoes, Basilico Genovese PDO and Taggiasca Olives).
Pesto Pesto alla Genovese with Genoese Basil PDO Pesto is a typical Ligurian sauce, traditionally used to season pasta. It's an uncooked sauce that is a compound in which all the ingredients are cold-blended, not cooked.The key ingredients are basil, oil, pine nuts, garlic and Grana Padano. Pesto under Venturino brand is done with only top quality ingredients; the oil is just extra virgin and basil is just Genovese PDO (Protected Designation of Origin), bought by friends suppliers who have their fields just a few km from our factor. To safeguard the freshness and the organoleptic characteristics of the raw materials, and to have full control of the productive chain, Frantoio Venturino in 2010 has implemented a fresh basil production line by which in the Summer season produces in-house a semifinished product ( a mixture of basil, oil and salt) using fresh Basilico Genovese PDO . The semifinished product could be immediately destinated to the pesto production or placed in the cold stores to be used in productions outsides of the Summer season. The parfum and the intense flavour of fresh basil, as well as the typical brilliant colour of the Venturino's Pesto, are the result of the quality of the used raw materials but also of the fine-tuning of a production process that does not provide any pasteurization (that gives stress to all the raw materials, with negative consequences for the taste, flavour and colour), without risks for the consumer and that ensures a shelf-life of 16 months. Ideal to flavour pasta, trofie, dumplings and Lasagne, it is also used (expecially in the Anglo-Saxon countries) as a spread on bruschetta, sandwiches and to dress salad. For a perfect result we suggest to dilute it as needed with some pasta cooking water	Organic Products Organic olives of Italian origin, in brine and in extra virgin olive oil Organic farming is a production system that applies more respectful techniques both for the environment and for the human being: lower ambiental impact and lower use of pesticides and chimical fertilizers. Venturino’s organic olives are “Cultivar Leccino”, 100% italians, from organic and certified production chain. Olives are preserved in water and salt to save the special taste, untouching the crunchiness and the aromaticity. Especially indicated to enrich your dishes, appetizers, salads and more elaborate plates. Available pitted or unpitted, in brine and in Extra Virgin Oil.	Extra Virgin Olive Oil “Cultivar Taggiasca” Extra Virgin Olive Oil comes to life from the “Cultivar Taggiasca” secular olive groves, owned for generations by the Venturino family. The olives, which are harvested following the oldest of methods, that is beating the olives out of the trees by hand, are taken to our oil mill and pressed immediately within 24 hours from harvest, in order to preserve and maintain their fragrance, aroma, as well as their important natural antioxydant and organoleptic characteristics. The bottle, wrapped with gold paper is useful not only as decoration but is also useful to protect the oil from the sunlight that could cause the oxidation process. An oil with a fresh fruity and almond flavour with a medium peppery taste. Cold-pressed at a temperature lower than 27°C with an acitidity level lower than 0,5%. Ideally served raw with salads, pasta and rice.