The People Behind the Oil

The Story Behind the Oil

Frantoio Olivestri has been producing extra virgin olive oil since 1938, now carried forward by the fourth generation of the Vestri family. But the story goes back even further — the mill stands on the very same ground where olive oil was being made as far back as the 1800s, using ancient methods and stone presses. Today, while the rustic character of the old brick walls and aged vessels remains, modern stainless steel equipment and temperature-controlled extraction ensure every drop meets the highest quality standards. 

Each year, the Vestri family processes around 100 tons of fresh olives, harvested from local groves in an ideal mix of soils for olive cultivation. The frantoio sits in Petrignano del Lago, a small Umbrian village near the shores of Lake Trasimeno — on the border of Tuscany — where the soft rolling hills of the Colli del Trasimeno create a microclimate that gives the oil its signature creamy, buttery character. 

The oil is distinguished by its low acidity, intense aroma of freshly pressed olives, and exceptional richness in polyphenols — the natural antioxidants that make great olive oil not just delicious, but genuinely good for you. Every olive is hand-picked and crushed within hours of harvest, ensuring the freshest, most vibrant oil possible. 

This is not a commodity product. It is the result of four generations of care, craft, and an unwavering commitment to doing things the right way — the way the Vestri family has always done them. olivestri