make quality step by step
WHAT DOES IT MEAN TO MAKE QUALITY IN THE EXTRA VIRGIN OLIVE OIL CHAIN?The concept of quality in the agro-food sector has always [...]
Why is the oil bitter?
When tasting the oil, many of us often experience a strong bitter, pungent and sometimes even spicy sensation on the palate. Some consumers [...]
It’s time for veraison!
Within our olive groves we are in the botanical phase of veraison! At this time, the epicarp of the olive, commonly known as [...]
Slowfood prize 2022!
We are proud and honored to be among the companies featured in the Slow Food Extra Virgin 2022 guide. Ten years have passed [...]
Road to Cibus 2022!
Dear readers, we are pleased to inform you of our presence at the "CIBUS" Food and Wine exhibition to be held in Parma [...]
Slow Food prize 2021
Frantoio Oleario Felice Bitetti was included in the latest edition of the Slow Food extra virgin oils guide-book for its extravergin olive oil [...]
“Le forme dell’olio” Award
Frantoio Oleario Felice Bitetti from Ginosa has won the gold award in the category "Gourmet Oil" during the International contest “Le forme dell’olio”, [...]
Organic extra virgin olive oil, what is it?
Choosing to buy organic is now a lifestyle, increasingly consolidated in consumers who are careful to preserve the original quality of the product, [...]
What is the best oil for frying?
We explain why extra virgin olive oil is the best for frying Frying food is a tasty cooking method that has always been [...]
The new oil campaign is coming
Frantoio Oleario Felice Bitetti's olive oil campaign 2020/2021 is about to start! In fact, we will soon open our warehouse to farmers in [...]