Extra virgin olive oil is one of the most loved and versatile ingredients in the kitchen. But not all oils are the same: behind a good extra virgin oil lie the land, the olives and the way they are processed. This is why you should choose the EVO oil of Frantoio Cesare Battisti in Vetralla.
An oil born of the land
Our mill, in Vetralla, is not just a place of production: it is a point of reference for quality and tradition. The oil is born from olives grown where climate and volcanic soil work together to give a product with character. The free-draining, mineral-rich soils, the temperature swings and the native Caninese variety are the natural ingredients of a recognisable oil, different from those produced in hotter or flatter areas.
Quality and care
We look after every stage, from harvest to cold milling, to bring into every bottle the best for your table and your health. Olives harvested at the right point, processed within a few hours and at controlled temperature, give an oil that is more stable, more fragrant and rich in polyphenols, the natural antioxidants to which the benefits of extra virgin oil are linked. It is work made of details, but it is precisely the details that make the difference in the glass.
Versatile in the kitchen
From a fresh summer salad to the finishing touch on a winter soup, our EVO oil enhances every dish. It is at its best raw, on bruschetta, pulses, vegetables and grilled meats, but it is also a great ally in cooking, as long as it is added in moderation. If you are looking for an oil that represents Italian excellence and the bond with a specific land, discover it in our shop or get in touch.