Finally…Mamma Agata’s extra Virgin Olive oil!!!

Our Extra Virgin Olive Oil is proudly made with only the best Italian local olives and following ancient methods that guarantee a wonderful quality and flavour.

Only the best to pass the tests for Mamma Agata!! It all begins with the "Rotondella" Olive, a variety of olive tree found in southern Italy, mainly in the area of Salerno.

The name "Rotondella" derives from the rounded shape of the form of olives. This wonderful variety of olive tree has been introduced in the Alburni territory and in many different areas of Cilento several centuries B.C. but, the "Focesi" Greek colony was originally from Asia Minor.

An ancient plant of medium vigour, with thick foliage, and fruit-bearing fragile branches are delicately cultivated during the Harvest.

Between the many characteristics of this olive tree, the most important is its high resistance with low temperatures and dry periods. The perfect habitat for this tree is in the southern hill areas with an altitude of 400-600 meters above the sea level, with a rock soil and south exposure. With these optimal conditions, the Rotondella Olive doesn't need any particular treatment, with the exception of pruning and fertilizing.

The "Rotondella" olive is very much appreciated for productivity and quality of the oil and is included in the standard rules of the production of the DOP Oils in the "Salerno Hills" and the "Sorrentina Peninsula".

The collecting is done exclusively by hand and the Extra Virgin Olive oil is obtained through the cold mechanic pressing made on the same day of the harvesting. It is decanted for about 30 days in stainless recipients without any other filtrations.