The history of the olive oil tree goes back to antique time hence, Mediterranean people made it the symbol of life, peace and prosperity.

In the first century B.C., Giulio M. Columella, famous latin writer, sustains in his “De Rusica” that “Olea prima omnium arborum est” or “among all trees the most important is the olive”; after two thousand years things have not changed. In fact, oleum ex albis ulivis, or olive oil, is one of the fundamental agricultural products in the culinary tradition and customs of many Mediterranean Countries.

It has been exploited since very antique time, it was used by Romans instead of money as tributes payment.

All over the world, not only in Countries where it is traditionally used, the interest has increased in extra virgin olive oil during the years.

Olive oil is the symbol of the Mediterranean civilization and is also the heart of the so-called “Mediterranean diet”, which has recently been rediscovered but was discovered and inspired in Campania.

Campania can be considered the land where the olive tree has found its natural habitat thanks to the favourable soil and climatic conditions: limited rainfalls, hot and dry summers, mild winters, intense light. Recent studies have identified and described 66 autochthonous varieties cultivated today, which have been here in the area for centuries.

The olive tree is an integral part of the history, tradition and culture of Campania and gives the landscape its characteristic feature. It is not rare to come across majestic plants, hundreds of years old. In some case, these century-old plants have followed the history of entire families or villages and guaranteed sustenance in difficult times.

These plants are a link with the past, often the distant past, and with different episodes and lovely ones.

Olive plantation was introduced here thousands of years ago: the most prominent diffusion of this plant is attributed to the Phoenicians and Greeks, who took it in all the lands they colonized not only for the production of oil for culinary purposes, but also to make ointments and perfumes for aesthetic use or to be burned in homage to divinities.

Protected Denomination of Origin (DOP)

The production area of “Colline Salernitane” DOP extra virgin olive oil includes the hilly areas of eighty-two town districts of the province of Salerno, the most intense olive-growing area in the whole of Campania. The area stretches from the Monti Alburni, an impressive calcareous mass with high rock faces and Karst phenomena, to the Monti Lattari, which on the southern side give rise to the rough and beautiful Amalfi Coast, until the Monti Picentini range, a bulkier calcareous mass, with an average altitude of about one thousands metres.

Colline Salernitane extra virgin olive oil has a long and noble tradition. Its origins date back to the ancient colonies of Magna Grecia and subsequently to the Roman occupation of the territory. Still today, whole communities or hamlets get their name from the presence of olive growing (Oliveto Citra, Olivella, Ogliara, etc.).

The protected denomination of origin of “Colline Salernitane” is reserved for oil produced from at least 65% of the Rotondella and Carpellese olive varieties.

The olives must be picked by hand or mechanical means, no later than 31 December each year and must be pressed within two days of the harvest in the same cultivation zone.

It is prohibited to pick olives from the ground or use chemical products to make the olives fall from the plants.

Maximum production is fixed at 120 quintals per ha; only mechanical and physical processes are allowed for the extraction of oil, whose yield must nor exceed 20%. To be put on the market for consumption, , “Colline Salernitane” oils must be filled in no more than 5 litres glass or tin containers.

Colline Salernitane extra virgin DOP olive oil is often clear, but sometimes misty. It is green in colour with straw-coloured glints. It has a definite fruity aroma of olives with hints of green leaves, grass and unripe  tomatoes. It has a definite and persistent taste which is pleasantly bitter and pungent, full-bodied and well-balanced with clear bitterish hints of artichokes, cardoons and other bitter vegetables. It has a clean aftertaste.

Extra-virgin olive oil is the most digestible of the edible fats. It helps to assimilate vitamins A, D and K; it contains the so-called essential acids that cannot be produced by our own bodies; it slows down the aging process and helps bile and intestinal functions.

In order to be considered 'Extra Virgin', the oil must have an 'oleic acid' level (acidity) under 1%.

The taste and the acidity level are connected with: the variety of trees, the soil where the olive tree is located, the methods of growing and harvesting, the pressing techniques, the conservation of the oil. Every detail is important in order to reach a high quality oil.

DI GIACOMO

Quando abbiamo iniziato questo lavoro, ci siamo subito resi conto che l'olio pur essendo un prodotto fondamentale per la cucina, era così poco considerato. Molti chiedevano il prezzo, senza badare alla qualità del prodotto. Purtroppo ancora oggi, nonostante i vari scandali, non è cambiato nulla. Ma abbiamo bisogno di mangiare sano ? E allora ci vuole un olio buono e sano. Lorenzo di Giacomo produce un olio sano e giusto, senza esagerare con il prezzo. Alburno e Pregio sono i due tipi da noi consigliati (cultivar Carpellese, Rotondella, Leccino). 

Extra-virgin olive oil is the most digestible of the edible fats. It helps to assimilate vitamins A, D and K; it contains the so-called essential acids that cannot be produced by our own bodies; it slows down the aging process and helps bile and intestinal functions.

In order to be considered 'Extra Virgin', the oil must have an 'oleic acid' level (acidity) under 1%.

The taste and the acidity level are connected with: the variety of trees, the soil where the olive tree is located, the methods of growing and harvesting, the pressing techniques, the conservation of the oil. Every detail is important in order to reach a high quality oil.

 ALBURNO (2 pz da 5 litri)  

ALBURNO (9 pz da 1 litro)  

PREGIO (4 pz da 3 litri)  

PREGIO (12 pz da 750 ml)  

PREGIO DOP (6 pz da 500 ml)  

PREGIO BIOLOGICO (12 pz da 250 ml)  

PREGIO BIOLOGICO (12 pz da 500 ml)  

Ordine minimo 2 cartoni

AGRIOIL

Per chi cerca il prezzo, senza trascurare la qualità.

AGRIOIL (4 pz da 5 litri)  

AGRIOIL (12 pz da 1 litro)  

AGRIOIL (4 pz da 3 litri)  

Ordine minimo 3 cartoni.