Battaglini farm and oil producers since 1935

The oil producing Battaglini farm in the hills overlooking Lake Bolsena, about 400 m above sea level cultivates the four main olive tree varieties, Moraiolo, Caninese, Frantoio and Leccino, following methods which respect the natural environment. The olives are harvested by hand at exactly the right stage of ripeness, and cold pressed (max 27° C) within 12 hours. This system preserves the natural substances in the fresh olives and gives Battaglini Extra Virgin Olive Oil the aromatic nuances appreciated in Mediterranean dishes. The oil is fruity, harmonious and round in taste with the perfect combination of the bitterness and pungency of low oleic acidity.

For three generations since Nazarene Battaglini began in 1935, the family company has dedicated itself to the production of extra virgin olive oil. In the 78 years since the founding, his son Bruno and now grandchildren Andrea (tax consulting and marketing, professional olive oil taster) and Stefano (agronomic adviser and crusher technician) have been committed to the pursuit of quality and the best possible results, while respecting traditions and nature.

Since 1998, Frantoio Antica Tuscia has been active in the production, marketing, development, promotion and dissemination products typical to the Tuscia region: sauces, patès, flavoured oils, spices, balsamic vinegar, condiments, etc… In addition, since 2003 we have produced a line of natural cosmetics made with our own extra virgin olive oil.

Since 1996, our olive oil production facility has also welcomed visitors to the mill for tours and tastings. And since the early 2000s, we have offered holiday accommodation on a farm near our mill and Lake Bolsena.

  • Produzione olio extravergine di Oliva Bolsena
  • Produzione olio extravergine di Oliva Bolsena
  • Produzione olio extravergine di Oliva Bolsena
  • Produzione olio extravergine di Oliva Bolsena
  • Ulivo sul lago di Bolsena
  • Produzione olio extravergine di Oliva Bolsena

Particular attention is paid to the ecological aspects of production:

  • since 1976, nut residue has been used to produce hot water for the olive mills
  • waste water has for decades been recycled for agricultural use, for fertiirrigation
  • since 2010, the milling plant has been powered by a photovoltaic system
  • the next step will be labels printed on recycled paper

The latest innovation was installed in 2011 in the milling plant. This purchase of modern machinery has optimised the cleaning of the olives. The pressing and kneading systems have also been renewed. A new crusher and new and improved kneaders. This modern, streamlined plant system has increased our processing capacity by about 30%.