Press No. 06 · October 14
Single‑Estate Extra Virgin Olive Oil
Hand‑harvested Pisciottana olives, cold‑pressed within six hours at our frantoio in Capaccio. One lot, one bottling, one season on the label.
From €38 · 500 ml
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Cilento Verde · Estate No. 14
From one grove, pressed within six hours of harvest, to your table.
A fourth-generation family farm inside the Cilento National Park, growing, curing and packing every jar and bottle we ship — never blended, never sourced, never anonymous.
Provenance
The same eighty‑seven hectares. The same family. The same hand on the press.
In 1968, Nonno Carmine Russo cleared a stone terrace above Capaccio Paestum and planted twenty-six Pisciottana olives by hand. He did not know, then, that the roots would outlive him — or that his grandchildren would still be pressing fruit from those same trees, on the same slope, before sunrise, fifty-six harvests later.
Today the estate covers eighty‑seven hectares inside the Cilento, Vallo di Diano e Alburni National Park — two‑thousand‑four‑hundred olive trees, some over six centuries old, alongside caper scrub, slow‑ripened San Marzano and datterino plots, and the wild herb slopes of Monte Bulgheria. We hold DOP Cilento certification on eleven product lines and Slow Food Presidia membership for our heirloom tomato varieties. We are the smallest DOP producer in Campania to carry Carbon Trust Neutral Certified status. None of this is a marketing line. It is what the soil and the paperwork together demanded.
What we will not do is also part of the method. We will not buy fruit from neighbours and call it ours. We will not blend pressings across estates to soften a vintage. We will not source from cooperatives and rebottle under our name. Every label on a Cilento Verde jar names the field, the harvest week, and the hands that picked it. If a chef in Tokyo or a home cook in Brooklyn pulls the cork and finds the season legible in the oil, then the work is honest.
— Marco & Giulia Russo, third generation
The 2024 Harvest
Four small lots from the same estate. Pressed, cured or picked this season.
A curated set of the season's flagship lines — bottled, jarred and crated in single‑estate batches, allocation‑held for our trade and direct customers.
Cure No. 21 · August
Slow Sun‑Dried Tomatoes in Oil
Heirloom San Marzano and datterino, sea‑salted and dried on chestnut racks over fourteen August days. Packed in our own EVOO.
From €19 · 290 g
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Cure No. 09 · April
Maracuollo Artichokes in Oil
A DOP Cilento variety grown only on our slope. Hand‑cleaned hearts, blanched and cured in olive oil with bay and lemon peel.
From €24 · 314 g
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Wild‑Collected · July
Wild Herbs from Monte Bulgheria
Oregano, thyme, helichrysum and bay, hand‑picked under cooperative agreement with the Cilento National Park authority. Air‑dried in shade.
From €14 · 60 g
View the Harvest →Evidence in the Place
DOP, Slow Food, four generations. The proof is not in logos — it is in groves, presses, jars and stone.
DOP CilentoCertified on 11 product lines
Slow Food PresidiaMember since 2017 · heirloom tomato varieties
Carbon TrustNeutral Certified, 2022 · first DOP Cilento producer
42
countries shipped from our Naples warehouse, with same‑week fulfillment on EVOO batches.
38
Michelin‑starred and Bib Gourmand kitchens across Italy, the United States and Japan trust the harvest.
11
DOP Cilento product lines — among only four producers authorised for the protected designation.
56
harvests on the same eighty‑seven hectares in Capaccio, since Nonno Carmine planted in 1968.
Press & Trade
“One of the most quietly consequential small producers in the Mediterranean pantry today — a farm that still answers the phone, still labels every jar with the week it was packed, and still treats a single‑estate olive oil as a season, not a SKU.”
Food & Wine Magazine
The New York Times