A history of joining tradition and innovation makes Frantoio Bianco a true pioneer in the traditional Ligurian foods category.
In the early 1980s, they had already begun to combine the production of extra virgin olive oil and Taggiasca olives in brine resulting in their first offerings of Pesto alla Genovese, Olive Tapenade, and Ligurian-style sun-dried tomatoes.
What, at the time, seemed like a risky new product venture eventually became a success and today they export these traditional Ligurian specialties to over 25 nations. Over the years, they have committed themselves to the creation of recipes based on the traditions of the Ligurian culture.
The company continues to work in a way that reflects artisanal traditions while, at the same time, always paying the utmost attention to technical innovation and food safety.
Their modern, functional production facility allows them to combine a first-rate production capacity with remarkable flexibility. In the laboratory, they constantly monitor the stability and integrity of products as well as fully implement current norms of hygiene and traceability.
As direct producers they are able to monitor every phase of the work process.