The olive groves of Castelsilano contribute to the uniqueness of the uncontaminated landscape in which they are rooted; they are on the shores of the Mesudera hill, which has always been synonymous of excellent extra virgin olive oil.

The nature of the Sila’s plateau and the sea breezes of the Crotone marquisate affect these grounds, creating a climate oasis and a soil particularly suitable for growing olives.

Our organic extra virgin olive oil is obtained mainly from the milling of the “Carolea” and “Pennulara ” cultivars, both indigenous.

The “Pennulara” cultivar is a little known ecotype, widespread exclusively in the area of ​​production of the Alto Crotonese PDO.

The harvesting of olives is made strictly by hand, in full respect of tradition: the steep territories where our olive trees are rooted make it difficult to use any automated and mechanical means.

Thanks to the peculiarities that distinguish our oil, we are proud of some awards, including the “XIII° Biol Prize”, Ostuni, with the Extra Gold Medal awarded by the 2018 international panel, and our presence in the Slow food guide 2018 – section “Italian organic extra virgin olive oil”.

The company is also part of ITFOOD, or “Italian Typical Food. Excellence of Calabria ”, a companies’ network in the sector of strategic marketing and internationalization of companies, based in Zumpano (CS).

Our production differs in two EVO oils, which have the same production process but are distinct for the sensory characteristics that arouse to the palate.

The olive harvesting starts at the beginning of veraison and does not go beyond December 31st; the milling takes place cold, carried out within 24/36 hours of harvesting, with temperatures not exceeding 25 ° C.

Both of our biological oils are characterized by organoleptic parameters such as a maximum total acidity level of 0.7 g per 100 g of oil and a total polyphenol value greater than or equal to 100 ppm.

Mesudera is our organic EVO oil with the scent of time: it is an extra virgin that maintains its organoleptic characteristics over the years; its color changes from yellow to light green.

Hints of tomato, artichoke and almond accompany the main and intense taste of green olive; the “heart notes” are followed by the top ones, which remind the fresh and traditional herbs of our area.

The bitter and spicy are perceived on average, persistent in the right measure, and they do not overwhelm the main body.

Our bergamot extra virgin olive oil represents the custodian of the Ionic  flavor that characterizes our coasts.

Bergamot, with its unmistakable essence, participates in the pure and full-bodied taste of extra virgin olive oil: the secret of the aroma is in the citrus peel, which releases its intense flavor and essence over time.

In addition to the nutritional and therapeutic properties of extra virgin olive oil there are those of the essence of bergamot, a concentrate of antioxidants, minerals and vitamins.

Thanks to its aroma rich in perfumes and its delicate but firm taste, this oil is excellent for dressing green salads, grilled meat and fish, cooked vegetables or as an addition to bread and bruschetta. It can also be used for the preparation of desserts with a very strong taste.

Our oils want to be a food that participate in the satisfaction of a physiological need, and moreover they are an opportunity for development and exchange of emotions.

Food is, in fact, capable of arousing emotions and has social and psychological power: we create an EVO oil that is food on the plate, not an addition to it.

We want our oil to bring the tastes of our land and our traditions to the table, making each meal a journey through our hills and our olive trees.