Mimosa

In the late 1990s, it was the idea of planting a few olive trees for ornamental purposes in an area where the landscape was vaguely reminiscent of the riviera that set in motion the Chialva family’s olive-growing business in the hills above Pinerolo. The trees were planted by Alberto and Matteo, an architect and a biologist, together with their mother Giusy. The favourable climate subsequently allowed them to begin producing high-quality oil. The olives from the now 600 or so trees, divided into 11 cultivars, are used to make Besuc, an oil named after the hill where they grow.

The oil mill is involved in the whole supply chain: hence gathering by hand of not fully ripe olives, cold pressing the same day, conservation in an oxygen-free environment, filtering and packaging in situ. The resulting oil is low in acidity with a delicate flavour and a yield that, in the best years, arrives up to 700 litres. The product range consists of the classic Besuc, a blend of different olive varieties, single moraiolo and leccino oils and a novelty, a grignano with a strong flavour and notes of exotic fruit.

The oil is on sale at the mill or online in 0.5l and 0.25l or in 5l cans.

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