Bartolini

Umbria, the green heart of Italy, nestled between Florence and Rome. The Etruscans were already planting olive trees here, and Frantoio Bartolini has been continuing this tradition since 1850. It all began with a small oil mill powered by horses—today, Bartolini is a certified organic mixed farm run by the sixth generation.

In Family Hands Since 1850

The Bartolinis not only cultivate olive groves but also raise cattle, and grow legumes and grains—the classic Italian azienda agricola, where every element belongs together. Olive oil is the best-known part, but not the only one.

The Umbrian Varietal Blend

Bartolini oils are made from three olive varieties in a classic central Italian composition:

• Moraiolo — the robust main variety, spicy and with a distinct bitter almond character
• Leccino — milder, with a soft, rounder fruit profile
• Frantoio — the classic Tuscan-Umbrian, balanced and grassy

The olives are harvested by hand in November and December and pressed the same night at cool temperatures in their own mill—a medium-bodied, grassy-fruity oil with a distinctly Umbrian signature.

What to Use a Bartolini Oil For

Umbrian oils are all-rounders: over pasta with wild boar ragout, in a lentil soup, over grilled vegetables, or a bean stew. The grassy-spicy character also pairs well with game dishes.

Frequently Asked Questions About Bartolini

What distinguishes Umbrian from Tuscan olive oil?

Both regions work with the same main varieties (Frantoio, Moraiolo, Leccino), but Umbria is higher and cooler. This results in slightly grassier, more herbaceous profiles—Tuscan oils are often a touch fruitier and softer.

What does "organic mixed farm" mean?

Bartolini manages its entire farm organically—meaning not only the olive groves, but also fields, livestock, and grain cultivation. The EU organic label on the olive oil stands for synthetic-pesticide-free cultivation, documented traceability, and annual control.

Why press at night?

Pressing on the night of harvest has two advantages: lower outside temperatures protect delicate aromas, and the time interval between picking and pressing remains minimal. Both preserve the fresh, grassy notes that characterize a young oil.

→ More from Italy in our Italian Olive Oil Selection, organic range in the Organic Olive Oil Selection.