Frantoio Bartolini - Frantoio Bartolini

Bartolini Oil Mill

The story of a Passion

Tradition since 1850

In Umbria, olive cultivation has ancient roots, dating back to the Etruscan age, and has always been associated with a simple and harmonious lifestyle that follows the rhythms of nature. It was in the Umbrian hills that the history of Frantoio Bartolini began in 1850 and has been family-run for six generations.

Founded as a small oil mill with an animal-drawn millstone, our company has grown and expanded its production over the years, always maintaining direct control over 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" designation.

Bartolini Oil Mill

The company

We love and respect the environment

The Bartolini farm is located in the scenic context of the River Nera Natural Park, in a frame of mountains and centuries-old woods. Here we cultivate olives, legumes, cereals, and in the highest part, where there is the wood, we breed cattle in the wild and we dig out truffles seasonally. Respectful of and sensitive to the environment, we are at the forefront of organic farming and work to ensure that agricultural produce is free from chemical treatments. Our livestock helps us to do this by providing a useful natural fertiliser for the crops, thus enabling us to close the organic farming loop entirely.

"Burning by hand" to avoid damaging the olives

The cultivation of olive trees

The land on which our olive groves and our legume and cereal plantations are located extends over a wide strip of foothills and is cultivated without any particular crop protection measures. Thanks to their position and favourable climate, our land enjoys optimal conditions for farming according to natural methods. Here, as in the rest of the Umbrian countryside, the main varieties of olives are Moraiolo, Frantoio and Leccino: all three varieties have excellent organoleptic characteristics and produce 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 costly, does not damage the olives.

Bartolini Oil Mill

Crushing and bottling

Authentic Umbria

In order to obtain a high quality extra virgin olive oil, it is necessary to respect precise criteria when pressing the olives. This is one of the most delicate steps in the entire production process. The milling operations require a short time from the moment of harvesting, 12 hours at the most, in order to maintain the freshness of the fruit, which is why we also mill the olives at night.

Bartolini Oil Mill

Cereal cultivation

Ancient traditions

On our land, which is difficult to cultivate due to its ruggedness, pulses and cereals are sown. Processing them requires skill, passion and knowledge of the times, but this dedication repays us with products of exceptional quality. With this selection of pulses and cereals, we offer, in the name of naturalness and a careful and environmentally friendly agriculture, a range of products recovered from our most authentic tradition. After the harvesting of our pulses and cereals, we immediately move on to their processing. In our mill we use a modern stone milling system which, working at a low temperature, maintains the properties of the cereals unaltered. The result is a flour of considerable value and high nutritional quality, with an irregular grain size, a high concentration of bran and complete preservation of the germ.

Bronze drawing

Pasta making and packaging

Pasta is a product made from a few, simple, selected ingredients. But its processing must be skilful, as tradition dictates. For our pasta we use highly selected blends of durum wheat produced in our areas together with spring water, which contributes to the taste and the "hold" of the pasta itself. Bronze extrusion gives the pasta the right porosity and makes it easier to grip the sauce. The not perfectly regular cut of the pasta is a guarantee of craftsmanship.

Immerse yourself in our world

A history of traditions and work culture