The Frantoio Intini was founded in 1928 in Alberobello in the Murgia of Bari. Since then the desire to offer an olive oil of ever higher quality has grown together with mastery in the sector. Following the research and the new frontiers of the market, enriching the knowledge inherited with the most innovative studies, Pietro Intini, expert olive oil taster, has in recent years provided his company with the most modern systems. Provided with a traditional pressure system , the Intini Oil Mill has recently joined to this two continuous processing lines that make possible to produce olive oil in the absence of oxygen thanks to nitrogen inertation throughout the production process.
Absolutely innovative the crushing system that also allows to obtain extra virgin olive oil from pitted olives, with a more delicate sensory profile and low perceptions of bitter and spicy.