What turns an ordinary meal into a divine dish?
Our Italian organic extra virgin olive oil, which we use, among other things, to prepare your breakfasts.
You can also take some of this divine liquid of the highest quality home with you. We have three package sizes available:
- 0.5 l in a dark glass bottle
- 0.75 l in a dark glass bottle
- 1 l in a tin can
Bachetoni oil cannot be bought in any store; the owners sell the oil and their other products exclusively to a small circle of their long-standing customers and supply it to a few of the most luxurious restaurants in Umbria and Lazio.
A little history
Around 1600, Count Pianciani established a new olive grove on his land north of Spoleto in Umbria. The olive grove, which still exists and bears fruit to this day, consisted of approximately 25,000 trees, mainly of the Moraiolo variety. The current owners, the Bachetoni family, have gradually adapted olive cultivation and oil production to current conditions and requirements over the years, and now there are about 22,000 trees growing in their olive groves.
In the former manor house of Count Pianciani, there is an oil mill where olive oil production has never been interrupted. This allows olives from their own groves to be pressed practically at “kilometer 0” in the shortest possible time. Next to the press house are stainless steel tanks where the oil is stored hygienically and safely, without access to oxygen, in a cool, dark place until bottling. The family also carries out the bottling themselves under strictly hygienic conditions. The entire community, including residents of sheltered housing and nomadic harvesters, participates in the olive harvest.
The oil obtained is extra virgin olive oil and is certified by DOP Colli Assisi-Spoleto. Thanks to the orography of the territory, the climate, manual harvesting, stone press olive pressing, cold extraction, and multi-stage mechanical filtration, an excellent organic oil is obtained that meets the organoleptic and chemical characteristics required by the Umbrian protected designation of origin (DOP).
Interestingly, the farm has been 100% organic for centuries, and nothing goes to waste here – the pits and pomace left over after pressing the olives are dried, crushed, and pressed into pellets, which are used in winter to heat the farmhouse. Branches and leaves cut during spring and autumn pruning are mixed with hay and grass for livestock, manure is used to fertilize trees, rainwater has been collected in a reservoir for centuries, where livestock come to drink, and so it has been for centuries, day after day, just as it was in the past.
The location and altitude have always been conducive to oil production and livestock farming, which makes it easy to apply current organic farming methods throughout the farm.