Ciccolella family has been producing oil since 1878. Today the Company owns about 8000 olive trees, which are under the wing of Giuseppe Ciccolella, an enthusiastic owner and grower who takes care of the whole production process.
Two years ago, in the middle of the pandemic, Ciccolella family with great bravery inaugurated their own oil mill in their estates in Molfetta, near Bari.
After the harvest, olives are crushed within few hours by using the two-phases vaacum-package Mori Tem system, at a constant temperature of 22-23°. No added water to avoid the leaching of polyphenols. The oil is filtered immediately after milling and stored in stainless steel silos at a controlled temperature with nitrogen.
The equipment is systematically cleaned after each milling, to avoid rancid defects caused by residues.
We grow two cultivars: Coratina and Ogliarola barese, from which we produce two monocultivar extra virgin olive oils, some blends and flavored extra virgin olive oils.
Environmental issues have always been at the heart of Ciccolella's philosophy. No herbicides in our lands and plastic-free packaging. Olive residues and leaves are used as compost to fertilize the soil, thus realizing a zero-waste production. Finally, the whole plant is powered by solar panels.