In addition to being a centre for the production and development of high quality extra virgin olive oil, Società Agricola Berti has also become an educational centre for the sharing of knowledge and as a result was awarded the status of an “educational farm” by the Umbria Region in 2010.

This project is the result of many years of voluntary cooperation between the Berti family, the University and several schools in Perugia.

The aim of the farm project is to continue to communicate to the younger generations, through direct knowledge, the culture and passion of the traditional Umbrian activity of olive growing.

A visit includes a tour around the premises accompanied by an expert who explains the whole olive oil production process in an interesting and entertaining manner.

In the months of October, November and December, you can take part in the olive harvest and assist in the extraction of the oil.  This way you will learn how a tiny fruit is turned into a great oil. These educational “activities” culminate in the tasting room where visitors can taste the selection of oils produced by the company.

The elaioteca is a special room in the old warehouse where the oil was originally stored in jars made of internally vitrified terracotta clay.  This is both the start and end point of the educational trail along which visitors are taken.  Here oil tasting will both educate your palate and teach you to recognise the intense and velvety flavours.  You will discover new and sublime combinations of dishes with various olive oil products.

Book your visit by telephone, email or via Facebook


To paraphrase the words of a well-known musical “aggiungi un posto a tavola che c’è un amico in più…” “set another place at the table and you have another friend …” you can think of extra virgin olive oil as a “friend” to be included in the daily diet as a “functional” food.

The Italian Ministry of Health has identified extra virgin olive oil as a food that can have a beneficial effect on several aspects of our health and/or reduce the risk of disease.  The current interest in the Mediterranean diet, in which the main source of fat is extra virgin olive oil, began thanks to Professor Ancel Keys of the University of Minnesota, USA.  Professor Keys conducted a “Seven Countries Study”, comparing the eating habits of seven nations in the world, and then published the book “Eat well to stay well, the Mediterranean way to wellbeing” in the 1970s.

Thanks to its biological composition, extra virgin olive oil has many nutritional qualities that make it an essential food for all ages. To understand how useful it is in maintaining good health just consider that the chemical composition of fats in extra virgin olive oil are similar to those of breast milk.

In appropriate quantities, oleic acid, a monounsaturated fat that accounts for 65-80% of the total fatty acids in olive oil, decreases levels of LDL (the so-called “bad cholesterol”) in the blood and increases or leaves unchanged the levels of HDL (“good cholesterol”).

Antioxidants and vitamins (tocopherols, carotenoids and phenolic compounds) reduce the accumulation of free radicals, a principal factor of age related cell damage.

The regular use of extra virgin olive oil in a balanced diet, such as the Mediterranean diet, can help to prevent coronary heart disease and cardiovascular problems linked to atherosclerosis, osteoporosis, digestive diseases and the formation of cancerous cells.

Discover extra virgin olive oil as valuable aid to health and a great way to take care of yourself.


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