In 1930, Pastore family acquired the "Masseria Civitella", an old farmhouse dating back to the 1500s and located in the Carosino(TA) countryside, between olive groves and vineyards, in a territory of ancient tradition in the production of olive oil and wine. The area is also known for its outstanding growing soils and climate.
The company founder Saverio Pastore, has devoted time and energy in the production of olive oil and wine grapes, the company has now come to the third generation led by the Biagio and his son Saverio.
For more than 80 years, love and respect for the land and the attention to quality, led Pastore family dedicated in the cultivation of the olive trees, wine grapes and the production of extra virgin olive oil, keeping the oil and wine tradition of the territory alive.
The Farm property is currently around 40 hectares, divided in 30 hectares of olive groves and 10 hectares of vineyards. Our farm is equipped with a traditional oil mill of the with cold pressing of the olives. Our production is based on environment-friendly cultivation practices and seeks to combine traditional olives pressing methods with the modern technologies, to preserve and continue the Apulian quality and traditions.
With the love and passion for our earth and a long tradition of family, our goal is to produce an extra virgin olive oil of high quality and to preserve the beauty of our landscape and the uniqueness of the cultural heritage of our century-old olive groves.
Our family invite you to share in our passion for excellent olive oil.
Our Extra Virgin Olive Oil
Our olives are harvested from the tree by hand or with mechanical shakers that make them fall directly from the tree into the nets. No olives harvested from the ground, they are selected just when they are ready to ensure the highest quality.
Then olives are taken directly to the mill , where they are pressed within 24 hours. We use only the first pressing for our extra virgin oil.
The milling is done with granite millstones, and the dough is kneaded and passed under hydraulic presses.The oil is centrifuged and left to settle naturally, but does not undergo any filtration process.
The result is an oil with a low percentage of oleic acid and, depending on the cultivar used, with a delicate and fruity bouquet, herbaceous scents and pleasant spicy notes.