ANFOSSO
Anfosso was founded in western Liguria in 1945, and they’ve been producing some of the finest Italian olive oils ever since. With over 4,000 Taggiasca olive trees to their name, Anfosso have turned Taggiasca olive cultivation and olive oil extraction into a fine art.
Anfosso hand pick all of their olives and use a ‘continuous cold cycle’ extraction method. This method uses machines that are all connected, so every part of the extraction process – pressing, kneading, decanting and separating – happens without interruption. This means that the olive oil can be extracted faster than with other methods, so the final olive oil is exceptionally fresh.
