A glance at over three thousand olive trees cultivated by Giovanni Batta is not enough to describe the high quality of his olive oil, usually made from the Leccino, Dolce Agogia and Frantoio varieties. This year however, we chose the blend he made from an experimental grove, manage in collaboration with the University of Agronomy of Perugia, to test how several varieties adapt to a mountainous and slightly humid climate. The aromatic complexity is very fresh while retaining the signature elegance of Batta blends. It also takes the enthusiasm and sincere passion of this family to fully understand, this world that smells of fresh olives, simple flavours and genuine foods.

Origin: Umbria, Italy

Producer: Frantoio Batta