Frantoio Giovanni Batta
Olio Extravergine di Oliva DOP
Olive Oils
Olio Extravergine di Oliva DOP from Frantoio Giovanni Batta is a certified extra virgin olive oil with the DOP “Umbria” designation, made from the Frantoio, Dolce Agogia, Leccino, and Moraiolo varieties. Its color is an intense golden yellow with greenish hues, clear and bright, while the aroma is broad and enveloping - marked notes of artichoke and chicory with elegant balsamic hints of mint, rosemary, and sage.
The taste is refined and complex, with tones of fresh salad and undertones of black pepper and roasted almonds; it features a pronounced bitterness and a decisive spiciness. It is recommended for rice-based antipasti, cooked beans, tomato salads, foil-baked potatoes, legume soups, as well as dishes such as salmon, baked turbot, sea bream tartare, roasted meats, and fresh cheeses.
The oil brings together the qualities of multiple local varieties that enrich its complexity: Frantoio contributes a distinct fruity profile, Dolce Agogia adds a traditional local note, Leccino provides smoothness, and Moraiolo enhances spiciness. As a product of family production, this oil is positioned in the premium segment, ideal for those who value authenticity, terroir, and an oil that serves as a central ingredient rather than just a complement.
Producer
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.