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Located on the wondrous Cetonese hills, “Frantoio Fattoria del Bianchetto” was established by Fanny Nigi who has cultivated olive trees of “Frantoio”, “Moraiolo”, and “Leccino” varieties since 1995.
No pesticides have ever been used, while high-quality extra virgin olive oil, free of toxic residues, is the true forte of this oil mill.

Careful and respectful farming techniques have also contributed to this success, as the large woods that cover 30% of the estate have never been threatened by any large industrial settlement, nor pollution.

The harvest takes place when the olives are at 80% ripeness and must be picked by hand (a special technique called “stripping”). Within 24 hours, each individual producer delivers the olives to the mill where they are washed, defoliated and grounded.

Two main products are available for the consumers: the extra virgin olive oil “Fattoria del Bianchetto” (featuring 75% “Frantoio”, 15% “Moraiolo”, and 10% “Leccino” cultivars), sold in bottles of 100, 250 and 500 ml, or cans of 0.5, 1, 3 and 5 litres,s and in glass tubes of 3 and 5 litres.

Then, there’s the “Polsella” (90% “Frantoio”, and 10% “Moraiolo” cultivars). Due to its peculiar and most unique features, it is sold exclusively in 750 ml bottles.

(Photo by Frantoio Fattoria del Bianchetto)

This post is also available in: Italiano (Italian)