In the 1960s, Italy was enjoying the economic boom. Lifestyle was changing and eating habits were also changing. It was no longer lard or lard that played the lion's share on the tables. The new rhythms of life required more wholesome foods and less rich in animal fats. Extra virgin olive oil was destined to become the most popular condiment, and Bruno Bigucci had understood this.

Without our father, who started selling olive oil from nothing, at the beginning of the 1960s, with his rusty bicycle and bottles, one here and the other there, today there would be no Frantoio Oleario Bigucci in San Giovanni. in Marignano. When the children, Francesco and Federica were born, it was natural that they followed in his footsteps.

Producing oil is an ancient job, which requires patience and attention.

The production has grown, but the passion has remained unchanged.

Eventually, the customers became friends too. They know the quality of the products we sell well and they know that they can always count on our professionalism. We have met many of them in the fairs and in the village festivals, in which we began to participate precisely during the eighties, to make our products better known.

In 2003 our family bought an olive press for pressing olives. At the beginning there was a millstone and two presses, after five years the presses have become four. Since 2017, the production methods have become two: the first traditional with ancient stone millstones and the second in a continuous two-phase cycle, selecting olives processed within 24-48 hours.



The oil production of the Bigucci oil mill takes place according to the traditional method. Every year, between October and November, when the olives reach the right degree of ripeness, they are harvested. Processing must begin within 12/24 hours, taken to the mill and passed through a defoliator. Here they are washed and cleaned, then passed to the stone mill, where pulp and bone are reduced into a homogeneous paste.

This paste passes to a kneading tank where, through continuous mixing, coalescence between the oil droplets is favored. The last stage of this journey is the centrifuge, where oil and pulp are separated. From here, unfiltered oil is produced, rich in nutritional properties. The scent of cold pressing is unmistakable as is the color of the oil, which varies from yellow to green.

The oil of the Bigucci mill is also produced through an innovative two-phase continuous cycle plant, of the latest generation. As in the traditional process, here too the olives are initially washed and defoliated.

A knife crusher transforms the olives into paste and vertical kneaders, in the absence of oxygen, transfer the newly formed paste into the decanter. From here a very fragrant oil is extracted and rich in polyphenols.

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