Like grapes, olives are also of various qualities, cultivars that, when pressed, produce oils with different organoleptic characteristics, sweeter, spicier, more bitter. Our search for the quality of this product has therefore led us to create a line of extra virgin olive oil that takes into account the different characteristics of the cultivars, harvesting them separately according to their ripening curve, grinding them in a continuous solution from the harvest (no later than 12 hours) and, keeping the various quantities separate, AiPO analysis of the lots in hand, proceeding to the cuvee creation.

For over 40 years, the Manestrini Company has been producing high quality extra virgin olive oil thanks to constant technological innovation and careful production, through careful product controls. Pruning, olive harvesting and milling are carried out directly, following the principles of the latest studies on olive growing.
After the harvesting operations have been completed in the most correct way, it is equally important that the olives are transported to the mill with every precaution (preferably in perforated boxes) and in a short time. The olives are then processed within 24 hours of delivery. Before proceeding to the extraction phase, the olives are subjected to some important operations: through automatic machines they are separated from the foliage, which is sucked, and washed with water to eliminate residues and impurities. At this point we move on to pressing and kneading. Operations that, subsequent to each other, lead to obtaining the olive paste from which the oil will be extracted.

The San Felice del Benaco Agricultural Cooperative was founded on the initiative of five founding members on 27 October 1946 in the municipality of the same name in Valtenesi on the western shore of Lake Garda. Known from the beginning as “The Truth” to underline the guarantee of transparency and authenticity of the product. The company, which now has more than 280 members, has never lost its cooperative character and its deep bond with the territory. Technological innovations in the mill, increasing attention to the health of the olives, the times and methods of harvesting, pressing in a very short time, immediate analysis of the oil obtained, ensure that the product is now of superior quality.

In Umbria, olive cultivation has very ancient roots, dating back to the Etruscan age, and has always been associated with a simple and harmonious lifestyle, which follows the rhythms of nature. It is in the Umbrian hills that the history of Frantoio Bartolini began in 1850, centered on the family business for six generations. Born as a small oil mill with animal traction grinder, over the years our company has grown and expanded its production, always maintaining direct control of the entire production chain of its products. It is thanks to the traceability of the supply chain that many of Bartolini’s products can boast the “Umbrian” name of the product.
Thanks to their position and favorable climate, our lands enjoy optimal conditions for a management according to natural methods. Here, as in the countryside throughout Umbria, the main varieties of olives are the moraiolo, the frantoio and the leccino: all three varieties have excellent organoleptic characteristics and give an oil with an inimitable taste. In the months of November and December, the olives are harvested using the “hand-picking” method, which, despite being the most expensive, does not damage the olives.
To obtain a high quality extra virgin olive oil, it is necessary that precise criteria are respected in the pressing of the olives. This is in fact one of the most delicate steps of the entire production process. The milling operations require a short time from the moment of harvest, 12 hours maximum, in order to maintain the freshness of the fruit unaltered, which is why we mill the olives even at night.

The land where the company’s olive groves extend are of volcanic origin, rich in potassium and nutritional microelements, which together with the climatic conditions, favor the cultivation of the olive tree of particular quality capable of producing an extremely low acidity extra virgin olive oil. , savory, light, considered among the most prestigious Italian realities.
The cultivation of olives in Tuscia has very ancient origins, the Etruscans and the Ancient Romans were masters of it.
It is therefore a generational experience that has been handed down over the centuries and now represents not only the company’s heritage, but above all the passion and respect for the ancestors together with the pride of being worthy executors of a high secular project.

The milling plant of Frantoi Cigo represents a jewel of modern technology and dimensions, which allows the olives to be pressed entirely cold, therefore according to the traditional natural method, monitored by a control system of the extraction phases. The company is autonomous in the production of electricity for company needs, thanks to photovoltaic panels and biomass systems.

Since 1895 the Redoro artisan tradition has been producing Extra Virgin Olive Oil and has been handed down from father to son for over a hundred years.
The values that guide the company continue to be the same as they once were: quality, authenticity, and love in every small gesture, from the cultivation of olives, to hand picking, up to transformation into extra virgin oil. The certified quality of the product remains an essential element that identifies the excellence of this extra virgin and guarantees the consumer maximum control of the production chain: from the collection and selection of olives, to cold pressing and bottling.