DOP Cilento · Chapter I
Olive Oils
Pressed within six hours of hand-harvest from 2,400 Pisciottana trees, some over six centuries old. Five single-lot bottlings released each autumn.
Open the oil index →
Harvest Index · Autumn 2024 Lots
A curated pantry from one 87-hectare estate in Capaccio — single-lot extra virgin olive oil, sun-cured vegetables, slow-cooked sauces, and wild herbs pressed, jarred, and packed by the Russo family since 1968.
Five Pantry Families
Every jar and bottle in the shop begins on the same estate. Browse by family to find what fits your kitchen — or your menu.
DOP Cilento · Chapter I
Pressed within six hours of hand-harvest from 2,400 Pisciottana trees, some over six centuries old. Five single-lot bottlings released each autumn.
Open the oil index →
DOP · Slow Food Presidia
Heirloom tomatoes, Maracuollo artichokes, and wild greens — cured on-farm in small glass jars.
Estate-Cooked
Slow-cooked for six hours in copper pots — no added sugar, no concentrates, no shortcuts.
Wild-Collected
Hand-picked from the slopes of Monte Bulgheria under cooperative agreement with the National Park.
Curated Sets
Estate-built pantry boxes for hosts, corporate clients, and the cook who already has everything.
Build a custom box →This Season's Lots
Small lots change with every pressing. Filter by DOP line, estate lot number, or harvest year to find exactly what your kitchen is looking for — no anonymous SKUs, every bottle traceable to the day it was picked.
DOP Cilento
Olive Oil · Lot CV-OL-24-07
Cold-pressed within six hours of hand-harvest from 2,400 Pisciottana olive trees, some over 600 years old. Grassy, artichoke, white pepper.
Slow Food Presidia
Preserved · Lot CV-PT-24-03
Slow Food Presidia variety, halved and salt-cured on-farm under the August sun, then packed by hand in estate EVOO.
Estate-Cooked
Sauce · Lot CV-SA-24-11
Heirloom tomatoes reduced for six hours in small copper pots. No concentrates, no added sugar, no citric acid — only sea salt.
Wild-Collected
Wild Herb · Lot CV-WH-24-02
Hand-picked from the protected slopes of Monte Bulgheria under cooperative agreement with the Cilento National Park authority.
Why this producer
The olive oil in this index is pressed within six hours of being hand-picked from 2,400 Pisciottana trees — many of them over six centuries old and still standing on the original Contrada Santa Venere plot where the Russo family has farmed since 1968. The tomatoes, artichokes, and sauces are cured, jarred, and cooked on the same estate in Capaccio Paestum, inside the Cilento, Vallo di Diano e Alburni National Park. Eleven product lines carry active DOP certification, and four generations of family stewards have refused to blend, source, or anonymize any of it.
A note for chefs, importers & gift curators
If you are sourcing for a restaurant group, a specialty importer, or curating a corporate gifting programme, the same small-lot inventory behind this DTC shop is available on trade terms — case quantities, branded sleeves, seasonal pre-books, and bespoke pantry boxes assembled to your specification by the family team in Capaccio. The farm ships the harvest from its Naples warehouse on a same-week fulfillment schedule to 42 countries, with a 14-day freshness guarantee on every EVOO batch.
Whether you need twenty cases of single-estate EVOO by Friday or five hundred corporate gift boxes for December, the conversation starts with a single email.
Choose your path
Complete a basket of small-lot Cilento pantry items, or send the farm a brief about your kitchen, your store, or your gifting programme. Either path begins with the same estate.
DTC orders ship from Naples within the week · Trade enquiries answered within two working days