Discover the Antico Frantoio di Saguato brand: our interview

The story of the Antico Frantoio di Saguato Stefano is a tale of passion and unforgettable flavors. The Antico Frantoio is located in a charming village in the inner area of western Liguria, where the olive trees overlook the sea and the sea breeze caresses their leaves. We are indeed in Diano San Pietro, from which one can dominate the entire bay of Diano Marina.

The mill is a beautiful and ancient structure dating back to the 1200s: according to some documents, it seems that in 1537 it housed a few friars and later became the property of the convent of Santa Caterina in Genoa. At the beginning of the 17th century, the structure was leased, and annually it yielded to the friars fifteen large barrels of "good, clear, and marketable" oil. The mill and the oil press, existing within the building, were also rented for three barrels of oil per year. Around the mid-18th century, during the civil war, the stronghold was converted into a barracks, but starting in 1805 it became permanently an oil processing center.
Today, the Antico Frantoio Saguato primarily produces typical Ligurian extra virgin olive oil “from 100% Taggiasca monocultivar”, produced exclusively from a single type of small and aromatic olive, the fine Taggiasca olive, which gives an oil that is particularly sweet and unique in its kind.
The oil is then stored in ancient clarifiers at a constant temperature throughout the year, ensuring a product of exceptional quality. It is a highly prized product, so much so that it is produced in limited quantities to closely follow its processing at every stage, thus ensuring excellent production. Craftsmanship and quality in their purest form: a guarantee for those who want to bring flavor and quality to the table.

We love these artisans, these producers of unique, certified, and award-winning delicacies: they are true treasures embedded in our Peninsula between seas and mountains and in the most remote streets of villages and countryside. We don’t just focus on enjoying their products, but we want to discover more closely the protagonists of this brand. That’s why we sent some questions to those who manage communication with us.

Stay with us to learn about the Antico Frantoio di Saguato Stefano: read the answers!
 

• Who are we talking to?
  I am Pierre Saguato, the son of the owner.
   
• Is the company family-run? In which year was the company founded, and who was the founder?
  The company has been family-run for four generations, and it all started in 1915.
   
• Who was the founder, and what was his training, or what was the working and professional background from which he came if different from the current one?
  The founder was Stefano Saguato, father of Pietro and grandfather of Stefano, the current owner, my father. We are all farmers and oil millers.
   
• What is the real reason or triggering fact behind the birth of this company, and when did it happen?
  The passion for agriculture, but particularly the passion for cultivating olive groves.
   
• What is your relationship with your place of origin and its typicality? And why do you want to tell it through your products?
  Since we were all born in Liguria, we care a lot about producing and promoting the local specialties of our land.
   
• What was the first product you created?
  EVO oil of Taggiasca cultivar. 
   
• What is the product that you consider to be your “flagship” today?
  Still the same extra virgin oil from Taggiasca cultivar.
   
• And what is the product that has most carried the beating heart, philosophy, and soul of the company throughout its entire history?
  The EVO oil from Taggiasca cultivar is not only the heart but the soul of our activity.
   
• Speaking of today: how much has the company grown since its inception? Can we have some numbers?
  Our company is constantly growing and has definitely changed a lot since its inception. The evolution is experienced here every day.
   
• At this moment: more tradition or more innovation?
  To ensure optimal company performance, it is right to always keep up with the times and thus with technology, cultivation methods, harvesting, and processing. It is also very important that our products are of excellent quality and never deviate from the tradition of our specialties.
   
• What has been the most important evolution of the company to reach what it is today?
  Going from a traditional oil mill to a continuous cycle mill.
   
• Talking instead about the future: what tomorrow awaits the company? Are any changes or new evolutionary processes planned?
  In our tomorrow, there is always the search for innovation and evolution. We never stop.
   
• Do you plan to create new products?
  We are testing new products that will only be proposed when they meet all the necessary parameters.
   
• Having focused on Spaghetti & Mandolino, how important is online sales to you, what has your relationship been like with this sales channel in the past and how do you see it in the future?
  We have just started using this sales channel. Our hope is that over time it can help expand our visibility.
   
• Value: what was, what is today, and what will it be in the future for your company?
  The strength of will. We have a great inner drive towards improvement. We give our best every day.

S&M