Family-Run Olive Oil Business Thrives in Central Italy

As the enthusiasm at the end of World War II fueled a wave of social and economic development across the country, he managed to build up a thriving local business with hard work and dedication. Today, his sons and nephews run Frantoio Agostini , which is equipped with the most advanced technology and shipments extra virgin olive oil to more than 15 countries. When we were kids, (my brother and I) harvested olives while wearing down jackets.

Today, our children pick the fruits in t-shirts. – Elia Agostini, export manager, Frantoio Agostini Besides the facility situated near Fermo, the family business oversees about 30,000 olive trees in Ancona. His father, Gaetano, also known as Ugo, is the supervisor and production manager. They scrapped presses and pressing mats, switching to continuous cycle technology. “The initiative was taken by my father, who had sensed that olive growing was poised to take a new direction and there was a need for deep modernization,” Agostini stressed.

Today, our children pick the fruits in t-shirts, and we must use air conditioning in the facilities.” “We adopted the latest generation machinery that can work by lowering the temperature of the olives during each phase of production,” he explained. “We studied this system with specialized technicians from Pieralisi . As we have done so far, we continue to work with this company from Marche, which is a world leader in the production of milling equipment. This further reflects our bond with the territory.” The upcoming olive oil campaign will be launched with the opening of the new mill.

The crop typically begins in the last week of September with Ascolana Tenera, an early-ripening variety. “From Ascolana, we obtain an extra virgin olive oil with a captivating scent of tomato leaves and grass and a great balance between nose and palate. And yet, until some years ago, his professional and life journey could have taken a different direction.

After which he applied to several firms, having earned a degree in law and a master’s degree in tax law, he then pursued a fruitful internship. While awaiting responses from the firms, he came back home, and one day his father asked for his assistance in replying to some business emails. “I remember the conversations with my friends about what to do after university, some years back.

I was certain that I would not come back here, since at that time I did not see any future in this job,” he stated. “Nonetheless, during those days, working with my dad, I realized that many things had changed in the food trade. Consumers indicated awareness and an ever-increasing interest in high quality, and I saw great potential. I didn’t know whether to stay or leave.” “Then, I talked with my brother, who already worked in the business, and that was a turning point.

We shared our views, and that exchange kept me up at night,” Agostini brought to light. “Our grandparents worked so hard and made sacrifices to create what is now our business, and the whole family put in so much effort. If I had taken a different path, what would have happened to all of that? I decided to stay, and it was the best choice I could make.

Today, I believe that oil is one of the most fascinating products that agriculture gives us.” Frantoio Agostini is working to promote extra virgin olive oil from Le Marche to an international audience. (Photo: Frantoio Agostini) Agostini believes that a family business has a peculiar entrepreneurial strength. In my opinion, this is a key asset for a business like ours.” The business shipments its extra virgin olive oils to 18 countries, and its trade is growing steadily.

Right now, the largest volumes are sold in Germany, Croatia and the Netherlands.