The Oil Mill

History of a timeless passion

The Raguso Oil Mill has been guarding the secrets of Apulian olive oil art for four generations, successfully combining tradition, research and innovation. In the Gravina di Puglia plant, the most advanced processing systems meet the excellence of an oil obtained from the first mechanical pressing of fresh olives, without the addition of processes or chemicals.

The continuous search for quality raw materials drives the innovative experimentation of taste contaminations resulting from the encounter of different flavors, worlds and scents that take shape in Frantoio Raguso's exclusive selection of flavored organic oils.

That of olive oil is an ancient tradition of our land: Puglia. We at Raguso celebrate the harmony of flavors and dedicate taste research to make each gastronomic trend unique. Peasant culture contaminated and revisited with a modern twist.

Raguso has preserved the best that time and the land have given, enhancing it with traditional production techniques and sophisticated technologies designed to preserve its purity and quality. This is how the Raguso Oil Mill, since 1894, has been placing drops of flavor and tradition on the most demanding tables.

For four generations, the Raguso family has been committed to preserving and jealously guarding the secrets of an extra virgin olive oil whose production is limited by the scarce availability of "bambina" but which has no equal in the world.

A pure extra virgin, produced organically because it is not intended for sale or intensive production but a precious complement to the sober table of farmers mainly dedicated to the cultivation of grain. An oil that is born in the geographical heart of the Mediterranean diet, continuing a tradition that has been lost over the centuries.

Frantoio Raguso is a company that has always been attentive to the quality of each of its creations and to the study of new design trends, with a strong passion for spreading a healthy culture of extra virgin olive oil and Apulian Mediterranean cuisine that finds its ideal space in the Olive Oil Bar at Frantoio Raguso with training courses, tastings and thematic events.