Today, the Frantoio, registered with the DOP Umbria, not only mills the olives from local producers, but also produces its own oil from the harvest of the company's DOP olives, such as Moraiolo, Frantoio, Leccino, Fecciaro and a small production of Rajo and Martano, thus obtaining from the union of these cultivars an oil characterised by bitter and spicy notes that, balanced with each other, create a strong flavour that is at the same time pleasant to the palate and well suited for use in cooking, both raw and cooked.

Extra virgin olive oil is extracted cold through a Pieralisi M2 plant with an integral two-phase system, it is equipped with an olive cleaning system with deramificator, defoliator and washing machine, at the end of the process the oil is always tested with an Oil Quality Control system (Diacron) that checks acidity and peroxides to ensure that the result is an extra virgin oil.The Frantoio requires its olive growers to harvest and subsequently mill their olives within 24 (maximum 48) hours to ensure a higher quality of their final product. Another care that should not be underestimated, which allows for higher quality, is the cleanliness from the moment the olives arrive and throughout the entire process. In addition, the Frantoio also produces a fine lemon citrus oil, the result of crushing olives and lemons, which is particularly suitable for use in fish dishes, white meat, lamb, salads and vegetables.