Frantoio Cesare Battisti, a century-old institution in Vetralla, is known for its extra virgin olive oil, obtained with a rigorous method that combines tradition and innovation.
Continuous cycle and cold extraction
The entire process takes place in a continuous cycle and with cold extraction, a modern method that keeps the oil’s organoleptic properties unchanged. The result is a high-quality product, which retains the typical pungent note, a sign of the rich presence of polyphenols.
From olives to oil, in 12-24 hours
It all starts with the delivery of the olives by the members: we turn them into oil within 12-24 hours, the time needed to keep them fresh. The stages are precise:
- defoliation and washing;
- crushing, which turns the fruit into paste;
- malaxation, which brings the oil droplets together;
- centrifugation, which separates the oil from water and residues;
- filtration, for a clear, transparent oil.
Organic and PDO Tuscia
The cooperative meets the requirements of organic certification and of the PDO Tuscia, monitoring every stage to guarantee transparency and traceability. It is an art that combines experience handed down from generation to generation with modern technology, for a healthy, quality product. Discover it in our shop.