In Tuscia viterbese, quality extra virgin olive oil also comes from farming practices carried out with care and in keeping with the history of the land. Among them, olive pruning is one of the most important operations: it improves tree health and directly affects harvest quality.
🌿 Why pruning is essential
Good pruning keeps a balance between vegetative growth and olive yield. It lets light penetrate the canopy and encourages air movement, reducing problems linked to humidity and disease. A well-managed canopy also makes harvesting easier, speeds up the work, and reduces stress on the tree.
In the province of Viterbo, pruning is usually done once a year. Dead or diseased branches are removed and the tree’s shape is managed to keep it productive without weakening it. Over-pruning or neglect can compromise fruit quality and, in turn, EVO oil quality.
🫒 The Frantoio Cesare Battisti approach
Frantoio Cesare Battisti in Vetralla, founded in 1919, is a benchmark for those seeking Tuscia extra virgin olive oil produced according to environmentally respectful agronomic practices. The cooperative, with more than 500 members, applies pruning methods aimed at healthy fruit while keeping invasive treatments to a minimum.
This care starts in the olive groves and reaches all the way to cold pressing, which enhances raw material from trees tended with consistency.
🌳 An act that protects land and quality
Olive pruning in Tuscia is part of a cycle that combines sustainable agriculture, local identity, and certified quality. The work of producers such as Antico Frantoio Cesare Battisti ensures a finished product that respects the environment and tells the farming story of Vetralla and the Viterbo area.
