3/5 working days shipping

Write us on Whatsapp for any information:

SHOP ONLINE

We prefer to have direct contact with our customers, to show them how much commitment and sacrifice are behind the fruit of our work: these are the key elements of a family-run company that focuses on quality, not on quantity

Buondioli s.r.l.s.
Contrada Coppa snc

71010 Carpino (FG) Italia
+ 39 3922089465
info@buondioli.com
p.iva 04354870711

Buondioli s.r.l.s.
Contrada Coppa snc

71010 Carpino (FG) Italia
+ 39 3922089465
info@buondioli.com
p.iva 04354870711

facebook
instagram
whatsapp

The first traces of a Buondioli date back to 1864 with Mimmo (Domenico) Buondioli, in Carpino. He founded the Antica Azienda Agricola Buondioli following a path of quality since then. We think that our surname ,
“ Buon-di-oli ” (good - in - oils from the italian language) derives from the fact that we have always distinguished ourselves for the quality of our production.

eyJpdCI6Im9saW8gYmlvbG9naWNvIHB1Z2xpZXNlIiwiZW4iOiJvcmdhbmljIG9saXZlIG9pbCJ9

eyJpdCI6Im9saW8gcHVnbGllc2UiLCJlbiI6Im9yZ2FuaWMgb2xpdmUgb2lsIn0=

Our family never stopped producing and selling our products, but we did it without a brand. Then, with the brothers Michele and Francesco, the Buondioli brand was born. Always visionaries, they have continued to improve production processes thanks to their stubbornness and their experience in the sector. They understood what were the right techniques and ways to use to create a unique product and differentiate themselves from other producers.

Now the family is producing oil with Domenico .

Returned to Puglia after some studying and working experiences in Milan, he is responsible for bringing innovation.
The strength of a company in its fourth generation is contained in the ability to combine tradition and innovation, paying particular attention to the land, plants and transformation in respect of the environment. The experience of the past combined with new agricultural techniques and the contribution of young agronomists expert in the sector allows us to produce an organic extra virgin olive oil of the highest quality following the family tradition. If we are called Buondioli there will be a reason!

Making good oil is a job that takes us all year round:

• In January the land is plowed and fertilized with products of natural origin.
• February and March are months of pruning : the remains of the work are minced and buried to give nourishment to the soil.
• Spring is the period of rebirth : in April we plow again, but with lighter means. In addition to this, treatments with (organic) copper are carried out to support the plant during growth.
• In May and June the plants are cleaned and they prepare for harvesting : we remove the suckers (non-productive branches) which are then shredded and buried.
• In July, the irrigation systems are checked and tested to ensure water for the plants on hot summer days.
• August is a month of irrigation and, above all, of monitoring probable attacks by the olive tree fly.
• In September we prepare for the harvest and reorganize the warehouse.
• Towards the end of October the first “light” harvest takes place, from which the new oil is obtained.
• Between November and December (depending on the state of veraison) the harvest takes place.

MONITORED PRODUCTION PROCESS

Certified organic olive oil

The olives are harvested when they reach the right point of ripeness, with mechanical and manual means. They are neither beaten nor touched with the hands and, above all, they do not touch the ground.

Once loaded on ventilated crates, we transport them to the mill where they are pressed in the following 6-8 hours to prevent fermentation that would raise the acidity level of the oil.

All processes are followed and monitored with the utmost attention. Many small precautions are taken to guarantee the high quality of Buondioli Extra Virgin Olive Oil.

NEWSLETTER

SUBSCRIBE TO THE NEWSLETTER

Stay up to date on all the news, products and promotions. Leave us your email!