Frantoio Oleario Felice Bitetti was included in the latest edition of the Slow Food extra virgin oils guide-book for its extravergin olive oil from biological agriculture produced with sustainable agronomic practices and obtained from native cultivars Coratine, Ogliarola and Frantoio. The Guide selected the best italian oil producers and in the 2021 edition were reviewed 838 oils from 1328 different realities. Farms and oil mills, from north to south Italy linked by a thin red thread: the quality. Among the many virtuous realities that have distinguished themselves as examples of sustainability and adherence to the territory as well as for particular organoleptic values, and that Slow Food has decided to tell in its pages, there is also our entrepreneurial reality: Frantoio Oleario Felice Bitetti. Such recognition fills us with joy, but reconfirming ourselves among the olive oil once again is a source of great pride for us. An award which is added to our palmares and which reaffirms the entrepreneurial and growth path undertaken many, many years ago and which has continued for four generations. A story of love and dedication that has its roots in ancient ties and is lost in the mists of time. We take care of our olive groves and we scrupulously follow every single process of the chain production, respecting the characteristics of our territory, trying to enhance its qualities and maintain strong relations with our land, always with a view to ethical, clean and sustainable production.

This latest prestigious award is added to those won in recent years:

2011: Slow Food award “Olio extravergine d’oliva delicato”
2013: Slow Food award “Olio extravergine d’oliva delicato”
2016: Slow Food award “Olio extravergine d’oliva biologico”
2017-2018: Slow Food award “Olio extravergine d’oliva delicato”
2019: Slow Food award “Olio extravergine d’oliva intenso”
2020: Slow Food award “Olio extravergine d’oliva delicato”
2021: Slow Food award “Olio extravergine d’oliva delicato”