Our family has been producing extra virgin olive oil out of passion and vocation since 1962 using the best traditional oil extraction techniques, up to the modern cold-processing plant for olives. Moraiolo, Leccino, Frantoio, from these varieties comes our production, where the harmony of flavour equals the beauty and harmony of the surrounding landscape. The oil mill, renamed 'Il Frantoio di Bevagna', is located in a structure close to the medieval city walls and today produces an extra virgin olive oil of the highest quality.At the Frantoio you can taste our extra virgin olive oil with warm bread and good local wine in the beautiful tasting room that has been renovated and dedicated to oil tourism.
Every evening, during the months of October, November and December, the warehouse receives the olives, which are harvested during the day in the olive groves of the hills surrounding Bevagna and Montefalco, and are immediately marked with production batches: this allows the identification of the producer and the olive grove of origin to guarantee an effective quality control over the entire process. After being washed, defoliated and crushed, the olives are subjected to kneading and then centrifugation until they are completely separated from the water and the best oil is extracted, rich in phenols (natural antioxidant components) and tocopherols (vitamin E) naturally present in the product and not altered by the production cycle as they are strictly 'cold pressed'.