The Armato family has been involved in the olive trade and the production of olive oil for multiple generations. It was over three decades ago in 1982 that we were first introduced to Aldo Armato. Aldo was small in stature and modest in nature but fiercely proud of his long family tradition of producing olive oil from the ancient groves of trees (exclusively the Taggiasca variety) planted in the hills above the town of Alassio on the northern Ligurian coast. Aldo and Laura’s legacy has been handed down to their daughter, Alessandra, and her husband, Giordano Mazzariol. Alessandra and Giordano form a handsome and dynamic couple whose energy and intelligence effect continuous improvement in the quality that blesses this lovely olive oil. They have combined their talents to extend the use of their locally renowned olive oil to make a series of products that are devastatingly delicious.
Aldo and his wife, Laura, built their impeccable “frantoio” (olive press) on the ground floor of their house, a few blocks above the bustling town center of Alassio which sits on the shores of the Mediterranean Ocean.
From their tiny “frantoio”, the Armato family provides us with an elegant first cold-pressed olive oil which they refer to as “Sc-iappa” which, in Ligurian dialect, translates as “the ultimate”. The oil we purchase from them is from the very first free run juice, the liquid that runs free as the olives are positioned to be crushed by the immense old stone that turns slowly to press the olives and release their liquor. This exceedingly low acid oil offers a more delicate and fruity alternative, almost buttery in texture, to its greener and more rustic counterparts produced from warmer climes around the Mediterranean.
The Armato family is also responsible for some of the most flavorful dry goods we have discovered to this date. From umami rich anchovies to bold and juicy sun-dried tomatoes, their scope of bottled goods will elevate your pantry from good to gourmet.