Frantoio Giovanni Batta is a family-owned olive mill from Umbria, founded in 1923 and located near Perugia, with a tradition spanning four generations. The company cultivates around 14 hectares of olive groves with approximately 3,700 trees, among which the native variety “Dolce Agogia” holds a special place.

Since 2001, the business has been fully converted to organic production, without the use of synthetic pesticides or chemicals. Harvesting is done both manually and mechanically, and the olives are processed within 12 hours, preserving the authenticity of flavor and the nutritional value of the oil.

The milling process takes place in a modern facility using knife crushers, centrifuges, and storage under argon to minimize oxygen exposure. The result is extra virgin olive oils with a robust character, golden-yellow in color with green hues, and aromas that reflect the Umbria terroir.

Today, owner Giovanni Batta combines the knowledge of his ancestors with innovations in technology and market strategy. Emphasis is placed on controlling the entire chain - from olive to bottle - ensuring consistent quality and a distinctive identity.

The business is built on a balance of tradition and modern practices, making the brand a reference point in the premium olive oil segment. Authenticity, terroir, and dedication make Frantoio Batta one of the true guardians of Umbria’s olive-growing heritage.