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.
Eventually, customers also became friends. They are familiar with the quality of the products we sell and know that they can always count on our professionalism. Many of them we have met at village Fairs and Festivals, in which we began to participate during the 1980s in order to make our products better known. In 2003 our family purchased an olive press. At first there was one millstone and two presses, after five years the presses became four.
In 2017 we inaugurated a new two-phase continuous cycle mill: a more modern and innovative mill that processes olives in the absence of oxygen and guarantees high product quality. Today the Bigucci reality is composed of: Francesco, his wife Anna and their son Riccardo, with a sales network ranging from restaurants in our area to private customers throughout Italy. Producing oil is an ancient job that requires patience and attention. Waiting for the seasons to flow, choosing the right olives, grinding them, bottling the oil and selling it.
