The Olive Oil– Vallillo

LEO DI MARTINO

"we have always been making olive oil in Serracapriola,

for centuries now. Many times together with Gabriele, we had the opportunity to prune the trees and then collect the olives."

"MAKING OIL IS NOT JUST GRINDING, IT TAKES PASSION, PATIENCE, IT’S LIKE A CREATURE THAT NEEDS NINE MONTHS TO BE BORN, YOU HAVE TO PRUNE, PLOW, THROW THE FERTILIZER AND COLLECT THE STUMPS AND WHEN THE VALLILLOS PUT UP THE OIL MILL IT WAS A GODSEND FOR US. INSIDE A LITER OF OIL THERE IS ALWAYS A STORY TO TELL, AND WE MUST TRUST AND HAVE THE OLIVES PROCESSED BY THESE GUYS WHO ARE BRINGING NEW IDEAS AND PROJECTS HERE."

We have respect for passion and work.

In the Vallillo tradition there is direct and hard-earned knowledge of the land and the production cycle. Our products are the result of the Apulian territory from which they come. Grandfather Gabriele retailed freshly harvested olives and today we maintain respect for those who still dedicate themselves to this production process with passion and sacrifice. The introduction of the company oil mill in 2006 was an essential step to close a very short supply chain. From the field to the mill, passing through ancient and tiring operations such as ploughing, pruning and fertilising.

Massimo d'Alonzo

We have always brought our olives to the Vallillo family,

which are of the “Provencal variety” that you find only around here.

"WITH VALLILLO YOU ARE NEVER ALONE, THEY KNOW THE OLIVE TREES AND HAVE ADVICE FOR EVERYONE AND FOR THIS REASON WE HAVE STARTED TO LOOK AFTER THE OLIVES BETTER AND BETTER. THE PROVENZALE MUST BE HARVESTED AND MILLED IMMEDIATELY AFTER THE HARVEST, WHEN THEY ARE STILL GREEN. OF COURSE, THE YIELD IS LOW, GENERALLY WE SAY AT TEN, THAT IS, 10 KILOGRAMS OF OIL FOR EVERY QUINTAL OF OLIVES COMPARED TO 17/18 WHEN RIPE, BUT COME AND SEE THE OIL THAT COMES OUT OF THIS, PEOPLE FIGHT TO HAVE IT."

Serracapriola

We press a healthy and delicate oil at 0 km

Ours is a unique oil, extracted from olives of the Provenzale cultivar, exclusive to the Serracapriola area – which produces approximately 50,000 quintals per year. The early harvest period (end of September) and low yield make it an intense fruity oil – with hints of artichoke and unripe tomato – pleasant, with the right balance between bitter and spicy. Vallillo oil is born like this, healthy and at 0 km, from the processing of the olives of our territory. Located in a structure equipped with eco-sustainable measures, the Amenduni line of the family oil mill operates with the ingenuity of an expert oil master who, through continuous process innovation, is capable of adapting to the whims of nature. The result is a superfine oil, available in refined and rustic packaging at the same time, in the Provenzale and Peranzana varieties and in a blend resulting from the passion of the young family members.

We have respect for passion and work.

Serracapriola

We press a healthy and delicate oil at 0 km

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