Bartolomeo Venturino founded the oil mill and started todays farm in 1946 with their famous cultivar taggiasca olives, but in 1975 was when his son Valter started the Venturino Bartolomeo brand.In 1990 the first bottling service was commended and in 1999 Valters sons Tiziano and Alessandro joined the company, giving immediate demostration of passion and dedication to the work, and respect for the achievements of their father and grandfather

The new Mill which is located in via Molini,  whose building works started in 2003, was inaugurated in 2005 and covers 20000 square meters. Venturino made a further investment in 2015 with a second preserves line with a productive capacity of 10000 jars per hour. The two preserves lines ensures high flexibility, and maximum efficiency and possibility to manage important orders like PL of national and international GDO. The company appreciates great attention to the safeguard of the raw material’s natural flavor, that is why olives are pressed within 24 hours of  harvesting and Basil is transformed in semifinished and pesto within a few hours after its arrival, which is why they have been awarded many certifications including; IFS, PDO, and BIO. Today they continue to strive for the best with the works of new producation.