Our Products

Naturally Organic

Between tradition and innovation, over the years BioOrto has established itself as one of the most important European companies in the field of organic agriculture.

The art of BioOrto is the valorisation of a simple country product through a technology capable of bringing it to all markets. From transplanting to the final product, all stages of sowing, exclusively manual harvesting, packaging and marketing are controlled by a company with an artisanal approach but able to operate on a large scale.

Origin

Apricena

Producer

BioOrto

Website

The Supply Chain

Apricena

STEP 1

The fields

Cultivation method: Organic

WE GROW 500 HECTARES ON LAND OF OUR PROPERTY. The territory is located at the foot of the Gargano National Park and is well ventilated and sprinkled with mineral water drained from the slopes of the promontory, which enriches the land without stagnating. Thanks to very large rotations, the land is always suitable for producing the company's fruit and vegetables.

Apricena

STEP 2

Collection

Method: By hand

Transplant and harvest are exclusively manual.

Apricena

STEP 3

The Processing

We collect and transform everything on site, carefully checking every step of the supply chain, with full respect for the raw material: only in this way can we guarantee a quality product.

Tomatoes

Through the selection of the best tomato varieties and manual harvesting on our land, we are committed to turning an already exceptional gift from the earth into something even better, transforming it into a quality preserve. In fact, our puree can boast one of the highest indices of Lycopene, a powerful antioxidant.

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Our specialties

We only use organic extra virgin olive oil for our specialties: basil pesto, chillies in oil, etc. We offer a selection of products collected and processed directly on site in full respect of the raw material, such as pesto kale, pesto with basil and peppers in oil.

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Our Oil

To obtain a very high quality oil from the drupes that our centuries-old olive trees give us, production is strictly controlled at every stage. The olives, harvested at the right point of ripeness, are pressed within 6/8 hours with an automated pressing and kneading system, at a constant and controlled temperature of 27ºC. The extra virgin olive oil thus obtained is stored in controlled atmosphere stainless steel silos and then bottled and packaged. A prime example of this are the new 3 organic flavored condiments, obtained from the simultaneous pressing of olives and chilli, basil and lemon. A unique trio of its kind.

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Collaborazioni

BioOrto è socio sostenitore dell'università di Pollenzo (Università degli Studi di Scienze Gastronomiche UNISG)

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