This is the secret to recognize a high-quality extravirgin olive oil, a squeeze of healthy and fresh olives...

Welcome to Giffoni Sei Casali! Let's discover places and landscapes that change color, sound, scent and flavor with the seasons changing. During the spring the surrounding hills are green and silvery gray; in autumn, indeed, the evergreen olive trees are rich in green fruits, called "rotondella", roundy and fleshy fruits ready for harvesting and rich in precious oil.
The "rotondella" is the most common variety of olives in the province of Salerno. The name derives from its characteristic spherical shape and was introduced in Campania region about 540 BC. The oil production in Giffoni Sei Casali is an ancient craft, full of wisdom. The territory of "Colline Salernitane DOP" is witness of a secular oil production, through ultra-centenarian olive trees and stone mills.
After the harvest, the olives are transported to the mill in large plastic boxes with holes. They are weighed and washed to remove the impurities. Subsequently it's time to crushing or mechanical grinding of the fruits; later the olive paste passes to the delicate stage of kneading (about 30 minutes at 30-35°C) that will facilitate the aggregation of olive drops. After the extraction, the liquid (oil and water) is separated from the solids (sansa). Finally water is separated from oil with the use of vertical axes centrifuges.