Face to face with: FRANTOIO BIANCO | SANA Partner

February 2026

Frantoio Bianco is a family business, founded on the production of extra virgin olive oil from Taggiasca olives, a tradition passed down from father to son for five generations. In 1981, 45 years ago, we decided to artisanally create some of our local specialties to sell in jars, bringing our passion and the treasures of Liguria to every table. This is how our Pesto with Genoese Basil DOP was born, unpasteurized but with a shelf life of 15 months, free from preservatives and acidifiers. We began promoting Taggiasca olives and the wonderful oil they produce, and gradually developed sauces, preserves in EVOO, and many other specialties of our cuisine.

What inspired your participation in SANA Food 2026, and what goals or expectations are guiding you in this new edition?

Our company has always produced Ligurian and Italian specialties, using genuine, natural, and, whenever possible, local ingredients. Specifically, our family farm owns over 12,000 Taggiasca olive trees, ensuring a complete supply chain for our oil and olives (the mill has also been in our family for five generations). We practice exclusively organic farming, with over half of these trees certified organic, and the rest in the process of conversion. We use only Genoese Basil DOP and Emilia-Romagna Tomatoes, and all our products are preservative-free.

Today’s consumers are increasingly conscious about health and well-being. How has this awareness influenced your production choices or inspired new product concepts?

We ourselves are the primary consumers of our products, and even more importantly, our children. Ensuring they grow up with healthy, wholesome foods has always been our priority, and we are proud to support the segment of the market that consumers who care about their well-being choose.

Tradition and innovation often go hand in hand in a company’s growth journey. How do you manage to honor your roots while giving them a contemporary interpretation?

We have always strived to combine tradition and food safety: we built our new facility in the green Impero Valley, "reclaiming" much-needed space from the hillside while restoring the surrounding olive groves. We use modern, cutting-edge machinery, select high-quality raw materials, and constantly monitor production in our in-house chemical laboratory to ensure 100% safe products... always following our traditional recipes and remaining "artisans," yet well-organized and structured.

Transparency, sustainability, and traceability have become essential values in today’s market. How do you bring these principles to life in your distribution practices?

As mentioned, our farm boasts over 12,000 Taggiasca olive trees and a family-owned olive oil mill for five generations. We also prioritize using local raw materials whenever possible, and we can boast "clean" labels, with the shortest possible ingredient list, no preservatives, and only a few acidity regulators to ensure product stability. Our production facility has a 50 kW photovoltaic system and a state-of-the-art purification plant to protect the environment.