Price range: $27.00 through $75.00
Frantoio Giovanni Batta crafts extra virgin olive oils with unmistakable Umbrian authority — oils shaped by land, legacy and nearly a century of family dedication Produced in the hills around Perugia, Umbria.
These oils are produced by Giovanni Batta and his family at their historic mill founded in 1923, where every stage of production is carefully overseen — from harvest timing and grove management to milling and bottling. Olives are processed quickly and gently, preserving aroma, flavour and nutritional integrity while staying true to Umbrian tradition.
This uncompromising approach has earned Frantoio Batta widespread acclaim, including Gambero Rosso’s prestigious Three Green Leaves, recognition at Ercole Olivario, and Gold medals at the Japan Olive Oil Prize — awards reserved for producers operating at the highest level.
In the glass, the oil is limpid and luminous, glowing deep golden-yellow with soft green reflections — a clear signal of freshness and careful milling.
These oils are made from a classic local blend of Frantoio, Dolce Agogia, Leccino and Moraiolo — cultivars chosen for structure, balance and depth. The result is an oil with presence: bold yet elegant, powerful yet composed.
On the nose, it opens generously with artichoke, chicory and wild thistle, followed by refined balsamic and herbal notes of mint, parsley, rosemary and sage. It’s green, aromatic and unmistakably Umbrian.
On the palate, the oil shows real confidence. Flavours of fresh lettuce and green salad build first, quickly followed by a decisive black-pepper spice. The bitterness is bold but beautifully controlled, finishing long with a distinct almond note that lingers and cleans the palate. It’s a powerful oil, but never aggressive — balanced, structured and food-driven.
This is an oil designed to take centre stage.
The Good Oil Club Food Pairing Guide
Medium–Robust | Fresh and fruity and Slightly Bitter | Finishing Oil First
This is a structured oil made for real food.
Intense, fresh and gently bitter — designed to enhance medium to bold dishes, not disappear into them.
Vegetables & Legumes
Exceptional over mushroom and lentil dishes, legume soups, baked potatoes and spinach salads. Also brilliant on barbecued radicchio where the oil’s bitterness complements the natural char and sweetness.
Meats & Fish
Perfect for pasta with rich meat sauces, grilled lamb and poultry. Also pairs beautifully with white fish and stronger oilier fish, baked or gratin-style seafood where its structure holds up to bold flavours.
Starters & Raw Preparations
A natural match for tuna or octopus carpaccio, mushroom salads and simple bruschetta. Drizzle over fresh to medium-aged cheeses to add aromatic freshness and a refined peppery lift.
Use this oil as a finishing drizzle on medium-to-strong structured dishes. Adding it just before serving preserves its fresh aromatics, slight bitterness and phenolic spice — delivering the full sensory experience that premium extra virgin olive oil is meant to provide.
This is not a background oil. It’s a defining one.
Frantoio Giovanni Batta — Umbrian character, crafted with conviction.
| Weight | N/A |
|---|---|
| Flavour Intensity | |
| Cultivation Type | |
| Cultivar / Variety | |
| Oganic/Bio | |
| Filtered | Yes |
| Food Pairing | Game Meat, Bruschetta, Soft Cheese, Hard Cheese, Raw Vegetables, Cooked Vegetables, Legumes, Salads, Soups, Red Meat, Pork, Chicken, White Fish, Oily Fish, Dessert |
| Polyphenol Level | |
| Size | 500ml, 100ml |
Frantoio Batta is located along Via San Girolamo between Ponte San Giovanni and Perugia, Frantoio Batta is a family-run Umbrian olive farm founded in 1923. Guided by nearly a century of generational knowledge, the Batta family blends traditional stone-milling heritage with modern, temperature-controlled extraction. Their philosophy is simple and uncompromising: respect the tree, harvest with care, mill quickly and gently, and let Umbria speak clearly through every drop of oil.
