The Grappolini family has worked in the world of Italian extra virgin olive oil since 1930. Immediately after the Second World War, the founder Marsilio Grappolini produced his extra virgin olive oil in his own oil mill located in the centre of the village. Then in the late 1960s, the family began to produce oil to sell throughout central and northern Italy. Over the years, the company produced various types of extra virgin olive oil, differing in quality according to soil composition, climatic exposure, cultivar varieties, degree of ripeness of the olives and processing methods. This led to the creation of various brands that have enjoyed considerable success in Italy and abroad.
The family’s constant commitment to scientific research proved to be literally fruitful.
Its extra virgin olive oils matured in quality and health for years, something unthinkable until the scientific discovery made by the owner in collaboration with researchers from Italian universities. Since 2006 their oils have been considered a benchmark in the world of Italian EVO.
- In 1996 he started studying new condiments made with extra virgin olive oil blended with essential oils and natural extracts.
- In 2000, the first five condiments made with Olio delle Olive dal 1930 olive oil, were presented to the press with the name Res Essenziale, and they immediately met with well-deserved success and recognition for their high biological profile content.
- In 2006, after five years of scientific and technological research, an innovative processing and bottling system was created that preserved the quality of the company’s extra virgin olive oils for years, maintaining all their original flavours and freshness. This discovery led to the first handmade organic Zwieback rusks. A real success, they were made with different types of flours, always Italian, and with dried fruit and seeds. At the same time, the company also produced its first biscuits using its organic extra virgin olive oil. Together with a brand new brioche made with Antico Maiorca soft wheat flour, which, in the company’s opinion, is the best ancient wheat produced in Sicily.
Grappolini is currently getting ready to present itsbrand new Italian Extra Virgin Olive Oil CENTO PER CENTO OLIO (one hundred percent oil), and explain how it has managed to successfully eliminate from the oil everything that is not oil. Only in this way can the oil live a long and healthy life, just like truly great wines.
This result produces radical changes in the experience of this wonderful gift from nature.
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