In northern Italy’s Liguria region, the hills above the seaside town of Alassio are home to the Armato family, who grow Taggiasche olives in groves that have been in the family for generations. The land and the salty air of the Mediterranean make for exceptional olives, which are harvested every November, using just rakes, nets and hands. The first floor of their family home contains the frantoio or stone mill where they press the olives. It is also there that the Armatos bottle the olive.