Olivo

CARICATO FARM

Caricato farm operates in the Salentina Peninsula, not far from Lecce, in South Puglia. Age-old olive groves are raised and hand picked olives are pressed directly from the plant in their own traditional grinder oil mill. Since 1815 Caricato family is committed to the art of obtaining oil from olives, its founder Luigi Guido together with his sons and grandchildren, has devoted time and energy in producing rare, genuine and healthy olive oil.

DI PASQUALE OIL MIILL

Story of a three generation of crushers started in 1925 and always tied to genuine and tasty food from Teramo. The continuous innovations brought to the farm have the purpose to bring fine quality to extra virgin olive oil. To this day Di Pasquale oil mill features an extraction plant, cutting edge system and in line with present regulations.

DISISA FARM

Disisa farm is located in Monreale area (Palermo province) at 450 meters above sea level. Disisa farm, well known for its cutting edge technologies both in land preparation and in transformation process, was able to standardize the production to a high quality level (ISO 9002).

FRANCI OIL MILL

Franci oil mill was founded in the 50’s in a small and ancient town on Montenero d’Orcia hills, by Franci Brothers enterprise. At present they offer a wide range of extra virgin olive oil from biological to precious selections designed to offer an extensive choice of local Tuscan oils with different organoleptic features.

ANCIENT GABRIELLONI OIL MILL

Gabrielloni oil mill exalts the ancient tradition of olive oil by producing it with passion. The main olives used are: raggia, ascolana tenera, rosciola, carboncella, frantoio e leccino a drupe grande, with less percentage of antone di Mogliano, mignola, coroncina and other local types.

MARCINASE FARM

The farm is located in the Molfetta (Ba) province one of the main oil areas. The Marcinase Biolagical Agricolutre extra virgin olive oil is produced with Ogliarola – Cima di Bitonto and Coratina olives picked from Torre Minervini age-old olive tree groves that belongs to the family homestead in Contrada Marcinase.

RANISE FARM

Ranose farm is located in Dolcedo, an ancient small town in Liguria. Thanks to its special light flavors, Ranose extra virgin olive oil is an essential element in fine cuisine, since its aroma does not cover flavors but exalts them with class. The inner pursuit of high quality has brought them to become one the first farms to obtain the D.O.P (Denominazione di Origine Protetta) - Riviera Ligure - Riviera dei Fiori.

SILVESTRI ROSINA OIL MILL

Silvestri Rosina oil mill is situated in south Marche in the Ascoli Piceno province in a luxuriant valley where oil has always been the pride of peasant culture. Albertini family experience and success have allowed the transformation and renewal of their plants with a very modern structure but still using the TRADITIONAL and “IN CONTINUO” (centrifugal) systems.

LUIGI TEGA FARM

Tega family has its roots in the ancient masters crushers of 1600. Its oil mill still preserves the original XV century structure. Luigi Tega produces rare and preciousoil available in limited quantity, obtained by crushing Moraiolo, Leccino and Frantoio olives. The oil has a pleasant zesty and almost bitter taste with inkling of field grass and caardus.

TITONE FARM

Titone farm was one of the first realities to convert to biological agriculture. Since 1992 all processing have been checked and certified. These days Titone produces high quality oils obtained by crushing hand picked cultivar Cerasuola, Nocellara del Belice and Biancolilla olives.

VALTENESI OIL MILL

Valtenesi oil mill is located in the Valtenesi valley on the western lake Garda bank, ideal area for the olive culture thanks to its unique weather. Valtenesi oils have been certified as high quality in many important international contests.

LUCCHI & GUASTALLI OIL MILL

Located in the center of Val di Magra, Lucchi & Guastalli oil mill produces high quality and certified products only. The harvest is carried out by hand directly from the plant and within 24 hours the between the harvest and the processing take place. In 2004 it placed first at "Ercole Oliario” national contest in Spoleto.