We were greeted at the door by Giuliana — elegant, warm, passionate, and every bit the embodiment of a true Frantoiana. From that first moment, we knew we were stepping into something special: a family legacy nearly a century old, rooted in some of the most fertile land in all of Umbria.
Frantoio Batta sits on the ancient San Girolamo road, between Ponte San Giovanni and Perugia — land so rich and abundant that 16th-century writer and cartographer Cipriano Piccolpasso described it as:
“A valley filled with fruits, olive trees, vineyards… truly an earthly paradise.”
The property was once owned by the Vatican
It was here, in 1923, that Giovanni Batta, grandfather of today’s owner, founded this small but mighty family farm dedicated entirely to olive growing.
After World War II, in 1949, the family built a futuristic mill for its time — complete with stone millstones — boosting production while keeping quality at its heart.
In the 1960s, Gregorio Batta stepped forward, supported by his brilliant wife Lidia, whose sharp Abruzzese spirit blended beautifully with Perugia’s gentleness. Together, they strengthened the business and modernised operations without losing tradition.
From them, today’s owner Giovanni Batta inherited the mission — and he pushed it further. In 2000, the old stone mill gave way to a cutting-edge continuous system featuring:
Today, the mill is a model of innovation, storing oil in argon-protected, temperature-controlled stainless tanks before bottling — ensuring freshness and quality from grove to table.
As we walked the slopes of Perugia, Giuliana brought the family story to life — the land, the people, the centuries of devotion. Then inside the mill, she introduced us to Giovanni the miller, master of the extraction process, and later to Giovanni her husband (yes, another one!).
Two Giovannis. One incredible family tradition.
Then came the tasting — first the freshly extracted oil, golden, vibrant, and aromatic. Then on bruschetta, where it really sings.
A gorgeous medium-fruity profile: balanced, elegant, and full of Umbrian character.
Because Frantoio Batta is everything we love: history, innovation, passion, and a genuine connection to the land.
Giuliana, the two Giovannis, and their team continue a family legacy nearly 100 years in the making — producing oils that are honest, expressive, and crafted with heart.
And now, their beautiful medium-fruity EVOO proudly joins the artisan lineup of The Good Oil Club, bringing Perugia’s “earthly paradise” straight to your table.
