Meriggio

Meriggio comes from Piedmont, from the hills of Langhe, but its story also looks strongly towards the Ligurian coast. The brand joined the Rinaldi family business in the 1990s when the family acquired Olio Meriggio, based in Dogliani, as part of their olive oil operations that had already been ongoing for decades. The Rinaldi family's own history follows the ancient Via del Sale, or Salt Route: along this same route, olive oil, salt, and anchovies were transported from Liguria to Piedmont long before modern food trade.

Today, Meriggio is primarily run by Edoardo Rinaldi, a fourth-generation member of the Rinaldi family, whose passion is the quality and sensory evaluation of olive oil. Edoardo trained through ONAOO (the Italian National Organization of Olive Oil Tasters) and qualified as a professional olive oil taster in 2025. In olive oil, he is interested in the entire chain from the olive tree to the finished bottle: the varieties, the growing location, harvesting, pressing, and what the finished oil ultimately tastes like.

One of Meriggio's most interesting projects currently is Ulivi in Langa. The Rinaldi family has planted four hectares of olive trees in the Alba region with the goal of producing the first 100% Langhe-produced extra virgin olive oil. The idea feels like an almost natural continuation of the region's history: Ligurian olive oil has traveled to Langhe for centuries, and now olive trees themselves are growing in the Langhe landscape.

Rolling Cheese acts as the importer of Meriggio products in Finland. We have also visited Meriggio in Piedmont to learn about their operations and the Ulivi in Langa project on-site. What particularly fascinates us about Meriggio is the same thing that interests us in cheese and wine: the impact of origin, raw material, and producer on taste. Good olive oil is for us its own raw material and pleasure – one that you want to taste with bread as is, and whose origin you want to know a little more about.

www.oliomeriggio.it