EVOlution

The Boucherie

Or how to revolutionise the world of extra virgin olive oil.

#EVOlving

The Azienda Agricola Bianchini EVOlving Project was created with the aim of bringing unprecedented quality to the extra virgin olive oils produced. 

YOU KNOW THAT IN ORDER TO MAINTAIN ALL ITS

ORGANOLEPTIC PROPERTIES

SHOULD THE OIL BE KEPT WITHIN 20°C ?

To improve the user experience and ensure the quality of our products, we are the first in the oil world to have introduced a way to tell on the label whether the oil temperature is suitable.

A THERMOVIRATING STAMP THAT DISAPPEARS WHEN THE TEMPERATURE EXCEEDS 20° C AND THEN REAPPEARS WHEN IT RETURNS TO CORRECT.

We are

Rosa is a Data Analyst with a great passion for the digital world. Her main role in the company is collecting data to make important decisions about olive tree care and management.

Giorgio is an environmental engineer, with a great passion for renewable energy and the circular economy. His main role in the company is monitoring the environmental conditions of the olive groves and protecting them every day.

Our Menu

How do we put our knowledge about the world of oil into practice? We have chosen to make our company smart with the use of digital technologies.

We have installed an xFarm weather station in the olive groves with which we can monitor the environmental parameters of the olive trees in real time.
Data collection and constant monitoring help us prevent olive tree diseases and organize dossiers and financial data reports. But the most important aspect is that the precision agriculture we have adopted minimizes physical intervention in the field while fully preserving the biodiversity of the olive groves. Spontaneous herbs, in fact, are also attractive to pollinators and if you avoid stepping on them continuously, they can fulfil their task- that is generating a virtuous circle based on slow rhythms, respecting the natural cycles.
Visit us

Our restaurant is located in the building that used to house the prominent Circle Repertory Theater

In the Press