Brasca Olive Oil is a monocultivar extra virgin olive oil made exclusively from 100% Taggiasca olives. 

Monocultivar means it is crafted from a single olive variety. 

While wild olive trees grew along the Ligurian coast in Roman times, the Taggiasca cultivar was refined in the early Middle Ages by Benedictine monks in the town of Taggia. 

Under USDA standards, Extra Virgin is the highest grade, requiring the oil to be unrefined, mechanically extracted without chemical processing, free of sensory defects, and under 0.8% free fatty acidity. Taggiasca olives yield a delicate, aromatic oil with notes of apple and wildflowers.  

Every bottle clearly details key quality metrics:

• Pressing Date & Bottling Date: Showing exactly when the olives were milled at the press and when the oil was packaged.

• Acidity Level: Measures olive health at pressing. Premium extra virgin oils have acidity well below the USDA extra virgin limit of 0.8%. 

• Polyphenol Content: Natural antioxidants. High-quality oils contain 250 mg/kg to 500+ mg/kg.

You can find detailed test results of our olive oil and USDA Organic Integrity Database profiles of our producer, importer and bottler on our Quality Information page. 

Our olives are grown in the province of Imperia, located in the Liguria region of northwestern Italy near the border with France, where groves thrive on steep terraces overlooking the Mediterranean Sea. 

Built by hand over centuries, these historic stone terraces represent generations of labor, carved directly into the hillsides to make olive cultivation possible. Managing and maintaining this difficult terrain requires intensive hand labor, as the steep, narrow steps prevent modern machinery from accessing the trees. 

Today, preserving these groves demands continuous dedication to protect both the historic landscape and the quality of the harvest.