Frantoio Batta Extra Virgin Olive Oil 500ml

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 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.

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.

Aroma

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.

Taste

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.

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.

This is an oil designed to take centre stage.

Drizzle it generously over bruschetta, lentil dishes, tuna or octopus carpaccio. Use it to lift tomato and spinach salads, porcini mushrooms, grilled radicchio and foil-baked potatoes. It shines in legume and vegetable soups, pasta with rich ragù, and roasted poultry, lamb or game. For seafood, it pairs beautifully with grilled swordfish, salmon and baked turbot, and it finishes fresh and medium-aged cheeses with confidence.

This is not a background oil.
It’s a defining one.

Frantoio Giovanni Batta — Umbrian character, crafted with conviction.