Mimosa

Climbing into the hills behind Pinerolo, when you come to Monte Oliveto, you find yourself surrounded by olive trees in a landscape reminiscent of the Riviera, when you’re actually at the foot of Mon Vis.

In the 1990s, brothers Alberto, an architect, and Matteo Chialva, a biologist, decided to plant a few olive trees for ornamental purposes. In the course of time, their intuition, combined with the favourable climate, has allowed them to produce very high-quality extra virgin olive oil. Today their 11 cultivars go into an oil with a mild flavour and low acidity that takes its name, Besuc, from the hill where their 600 trees grow.

This excellent oil is the result of a closed productive cycle involving hand-picking of relatively unripe olives, cold-pressing the same day, oxygen-free conservation, and in-house packaging, all rigorously controlled. To further improve quality, a filtering process was also introduced recently. In good years, the farm produces 800 litres.

Monocultivar oils made with the leccino and moraiolo olive varieties are now available in limited amounts. All products can be purchased online. The finest restaurateurs in the province are always quick to stock up with them.

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