Extra virgin olive oil – 500ml

Extra virgin Umbrian olive oil for everyday cooking

The 500ml bottle of Bartolini Classico is an extra virgin olive oil from Umbria, cold-pressed from Moraiolo, Leccino, and Frantoio olives. Medium-bodied, fruity, with a delicate peppery finish. The larger bottle for those who love to cook often.

Bartolini Classico is an extra virgin olive oil from Arrone in Umbria and a reliable companion for daily kitchen use. An Italian olive oil with character—versatile and produced by a family mill that has mastered its craft for generations. The 500ml bottle is perfect for a household that enjoys cooking and appreciates high-quality oil.

Medium-bodied, harmonious, vibrant

Golden-green in the glass, with an aroma of ripe olives and fresh grass, and a round, aromatic palate. An oil you can taste, without it overpowering the dish.

The slight bitterness and fine peppery finish are not flaws, but rather signs of a fresh, vibrant oil. The three Umbrian varieties—Moraiolo, Leccino, and Frantoio—are well-balanced in fruitiness, pungency, and bitterness, ensuring the Classico never tastes harsh, but remains well-rounded.

Umbria is considered the green heart of Italy, a hilly region between Florence and Rome where even the Etruscans pressed olives. This long tradition produces an oil that is robust enough for everyday cooking and refined enough to shine when used raw.

For cooking, refining, and dipping

Classico enhances rustic Italian cuisine and pairs perfectly with hearty dishes: lamb variations, legume stews, and braised or grilled vegetables. An oil for those who stand at the stove every day.

It belongs by the stove for sautéing garlic and vegetables, but is equally suited raw over soups, salads, and pasta. Drizzled over a warm slice of bread with sea salt, it hardly needs another ingredient. While extra virgin olive oil can handle gentle heat, it shows its best aroma as a cold finishing oil. Those wanting to try it for the first time can start with the small 250ml bottle.

Craftsmanship from Arrone since 1850

The Bartolini olive mill has developed into one of the most respected in Umbria, pressing in its sixth generation since 1850. "An oil is only as good as the fruit," says master miller Emilio Bartolini, who selects the olives himself with his sons Domenico and Ulderico.

Harvesting is done by hand in November and December; an experienced picker manages 8 to 10 kilos per hour. Grinding takes place the very same night, because the less time the olives wait, the fewer bitter substances develop and the fresher the oil remains. Pressing is kept between 24 and 27 degrees, cold and controlled.

As early as 1979, Emilio replaced the old system with a modern one that performs all steps without interruption, for the sake of quality. You can find more oils from the family in the Bartolini collection, and more Italian olive oil in our olive oils section.

Ready by the stove, yet not a frying oil

Keep the Classico handy next to the stove, but also give it its moment to shine: raw over grilled vegetables, white beans, or a slice of bread with sea salt. Stored in a cool, dark place, it stays fresh for a long time, so you will enjoy the larger bottle for a while. An opened bottle should be used within a few months, which is rarely a problem with this oil. Those who prefer an even milder taste will find plenty of choices in our extra virgin olive oils.