In the 1960s Italy was enjoying an economic boom. Lifestyles were changing and eating habits were also changing. Lard and bacon were no longer the lion’s share of the food on the table. The new pace of life demanded more genuine food and less animal fat. Extra virgin olive oil was destined to become the most popular condiment, and Bruno Bigucci understood this.
Without our father, who started selling olive oil from scratch at the beginning of the 1960s, with his rusty bicycle and large bottles, one here and the other there, the Frantoio Oleario Bigucci of San Giovanni in Marignano would not exist today. When his children, Francesco and Federica, were born, it was only natural that they should follow in his footsteps.
PRODUCING OIL IS AN ANCIENT JOB THAT REQUIRES PATIENCE AND ATTENTION.
PRODUCTION HAS EXPANDED, BUT THE PASSION HAS REMAINED THE SAME.
In the end, customers have also become friends. They are familiar with the quality of the products we sell and know that they can always count on our professionalism. We have met many of them at village fairs and festivals, which we began to participate in during the 1980s, to make our products better known.
In 2003, our family bought an olive press. At the beginning there was one mill and two presses, and after five years there were four presses. Since 2017, the production methods have become two: the first is a traditional one with old stone millstones, and the second is a two-stage continuous cycle, selecting olives processed within 24-48 hours.
