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Family SINCE 1850

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Our Family

Producing olive oil for six generations

In Umbria, olive cultivation has ancient roots dating back to the Etruscan age, with a history deeply intertwined with a simple and harmonious lifestyle, following the rhythms of nature.

And it was precisely in the picturesque Umbrian hills, back in 1850, that the extraordinary story of the Bartolini oil mill began. An enterprise that for six generations has been guarded with passion and dedication by the same family.

Our company

A history spanning over 170 years

Founded as a small oil mill with an animal-drawn millstone, our company has gone through years of growth and expansion, firmly maintaining direct control over every stage of production.

It is thanks to this close traceability in the production chain that many of Bartolini’s products can boast the esteemed ‘Umbrian’ designation.

our land

Among water, mountains and forests

Our farm is nestled in the picturesque scenery of the Nera River Nature Park, amidst sparkling waters, majestic mountains and centuries-old forests.

Here, we carefully cultivate olive trees, pulses and cereals, while in the more remote areas, in the woods, we let cattle graze freely and seasonally collect delicious truffles.

We have always been deeply committed to environmental protection, and our cattle contribute to this goal by providing us with a natural fertiliser that enriches our crops, allowing us to complete the cultivation cycle in a sustainable manner.


Our olive groves and plantations of legumes and cereals extend over a large area in the foothills and are cultivated with a focus on natural crop protection. Thanks to their privileged position and favourable climate, our land offers optimal conditions for agricultural management based on natural methods.

In the heart of the Umbrian countryside, according to tradition, the main varieties of olives grown on our land include moraiolo, frantoio and leccino, all appreciated for their exceptional organoleptic characteristics, which give the oil a truly unique flavour. The olive harvest takes place between November and December, using the ‘brucatura a mano’ method, a more expensive practice but one that preserves the integrity of the olives.

The production of an extra virgin olive oil of excellent quality requires strict adherence to specific criteria during the pressing of the olives. This phase is, in fact, one of the most crucial in the entire production process. The milling of the olives must take place within a short period of time after harvesting, no more than 12 hours, in order to preserve the freshness of the fruit. It is for this reason that we also mill the olives during the night hours.

In our soils, characterised by their ruggedness, we cultivate pulses and cereals with passion. Working these soils requires skill, dedication and a deep respect for time, but this dedication is rewarded with products of extraordinary quality. Our selection of pulses and cereals is a tribute to naturalness and environmentally friendly agriculture rooted in our authentic tradition.

Once harvested, our pulses and cereals immediately undergo a cleaning process. In our modern mill, we use a stone milling system that works at low temperatures, thus preserving the properties of the cereals. The result is a flour of exceptional quality, characterised by an irregular grain size, a high concentration of bran and the complete preservation of the germ.

Pasta is a product made from a few selected ingredients, following tradition and requiring expert processing. For our pasta, we carefully select blends of durum wheat produced in Italy and use spring water, which contributes to its distinctive taste and texture.

Bronze drawing gives the pasta the right porosity, making it perfect for ‘capturing’ the sauces. Its not perfectly regular shape is the signature of authentic craftsmanship.


Respect for tradition and the land

The Bartolini family’s olive oil tradition has its roots in the mountains and woods of the Valnerina, a land favourable to agriculture and the cultivation of olives. A sacred place that has welcomed travellers and pilgrims, like St Francis of Assisi.

Every day we remember the history of our land, now home, which has been home to our family since 1850, thanking it, taking care of it and doing our best to enhance it while respecting nature and its past.

Our vision is to become 100% sustainable, maintaining the high quality of raw materials and craftsmanship that distinguish us.

Only by ‘getting our hands dirty’ every day and caring for ‘what sustains us’ – from the smallest flower to the largest animal – do we believe this is possible.

Gratefulness for Mother Earth

“Laudato si’, mi’ Signore, per sora nostra matre terra, la quale ne sustenta et governa, et produce diverse fructi con coloriti flori et herba.” (Saint Francis of Assisi – Canticle of the Creatures)

Nestled among the Bartolini farm’s land are small and numerous villages and ancient abbeys that hold remarkable art and natural treasures.

This area is home to the farm, which has olive groves, truffle fields, arable land and livestock farms.


We are direct producers of oil, pulses, cereals and pasta. In every process we pay attention to both the end product and the environmental sustainability of our operations:

  1. In oil mills with a crushing system that allows less water to be used during the extraction process;
  2. In olive groves where pruning clippings do not become waste but, chopped and left in the soil, provide it with an organic contribution;
  3. In the land cultivated with legumes and cereals where the by-products from cleaning them are used to feed a bio-fuel boiler serving the pasta factory;
  4. In industrial activity, where photovoltaic systems have been installed at each production site to supply energy to machinery and equipment, covering daytime needs for much of the year;
  5. Also in the industrial activity by correctly separating, disposing and, in some cases, reusing waste (such as the disposal for reuse of waste oil from processing, which is periodically sold to processing companies).


We personally follow all stages of olive processing.

By treasuring the teachings handed down in our family, we are able to reduce waste more and more every year.

The milling of the olives produces:

  1. An excellent Extra Virgin Olive Oil;
  2. Olive husks and olive pulp residues that, together with the vegetation water, are collected in a tank for fertigation of the olive groves;
  3. Olive pits that are separated in the milling process and transformed into high calorific power pits that are used to feed a bio-fuel boiler.

Safeguarding the future

For us, the family has always been a priority. That is why the choices we make are not only based on our current needs, but always look to the future and the well-being of our children.

We have taken an active stance by choosing the use of renewable sources of energy, which allow us to significantly reduce our ecological footprint, lowering carbon dioxide emissions into the atmosphere and the consequences associated with them.

Our photovoltaic systems have been installed in a widespread and distributed manner on all company premises, optimising the energy solution and acting for the future of our family and the entire global ecosystem.