NEVERENDING PASSION AND DEDICATION.

All his life my grandfather longed to achieve his dream of having a small olive oil mill to produce oil using the fruits from the olive trees that he and his family had on their farm.

Olearia Zollo was founded in 1949 when Costantino, the forefather of the entire business, decides to establish a small olive oil hand-mill that turned out to be the family business.

Costantino’s passion and pride, with the support of his determined wife Rachele, was key for the business’ growth and year after year even their techniques improved: in the early ‘70s the demand was so high that their eldest daughter Brigida joined the family business becoming one of the managers.

Their son Biagio decided to move the business to a new and improved location in order to expand and innovate the transformation process. While still relying on traditional techniques, using the granite grindstone, the whole process was automated and, thanks to the installation of 6 brand new super presses, productivity increased considerably but still managed to keep its high quality standards.

In 1982 the cultivating land was extended to include clay-rich soils and sunny hill tops, becoming part of the business’ asset and pride. The mill is goes through a period of great innovation and improvement, focusing both on the spaces and the equipment; productivity increased and was able to meet an increasing customer base.

In the ‘90s the business kept growing and techniques were improved. Biagio’s goal was to use modern technologies in the pressing process as well, in order to produce a unique extra virgin oil of olive that was able to tell its own story of passion and effort; representing the land, the territory and the world and reality of olive growing in the Samnite area of Benevento, rich of flavors and unique tastes.

In 1999 there was a historic change: the business added an innovative “continuous cycle system” to the traditional pressing methods. The traditional family business was transformed into a modern business with ground breaking technologies and a double production line.

In 2008 the innovative line is improved and expanded yet again. An automatic bottling system is introduced; the product screening process becomes more and more meticulous, selecting only the best olives from local suppliers.

In 2014 Costantino junior joins his father Biagio, in the business management: they decide to invest in the production line; paste temperature that must not exceed 23°, state of art AMENDUNI decanter that does not require additional water, automatized item upload/download and better parking services for clients.