From the park's green heart since 1968

Cilento Verde is a fourth-generation family farm in Capaccio, in the hills the Cilento National Park protects. Since 1968 we have grown, cured, and packed everything we sell on our own land — 400 Pisciottana olive trees, some over 600 years old, heirloom vegetable gardens, and the wild herb hillsides that give the region its name: the green Cilento.

We are a farm first and a pantry second. Nothing we sell is bought, blended, or relabeled: the oil comes from our groves, the tomatoes from our fields, the oregano from our hillsides. If a season is short, we say so and sell less — we never fill the jar with someone else's harvest.

What we make

• Extra virgin olive oil from ancient Pisciottana trees, pressed within hours of harvest in small lots.
• Sun-dried tomatoes and artichokes in oil, cured under the Mediterranean sun the slow way.
• Wild-collected herbs — oregano, thyme, fennel pollen — dried in our own sheds, never irradiated.

Our customers are home cooks and chefs in 42 countries who want ingredients with an address. Chefs use our oil as a finishing oil precisely because it tastes of a place, not a brand; grocers stock it because the jars look the way food raised on a family farm should.

Why DOP matters to us

The Cilento's protected designation is not bureaucracy to us — it is a promise our great-grandparents made informally: that this valley produces something you cannot copy elsewhere. We work inside that promise, and we name our fields on the label the way winemakers name their vineyards.

Cilento Verde is artisan Italian food from a fourth-generation Cilento farm: single-farm olive oil, sun-cured vegetables, and wild herbs, grown and packed where the Cilento National Park keeps the air and soil honest.