Products: oil and oil preserves

The "Gargiulo" farm produces Extra Vergine Olive Oil according to the most traditional production techniques to provide a product that meets all the characteristics required for olive oil DOP of the Sorrento peninsula.

Among the most significant productions, there are: the SYRENUM, an extra vergine olive oil dop, produced with a D.P.O. (Denomination of protected origin) Sorrento’s olive; the SYRRENTUM, extra vergine olive oil, derived from the best selected olives of the peninsula, the VENUS, extra vergine olive organic oil, derived from organic farming, and, finally, the exclusive oils with the unique flavours and fragrances of the well-known lemons and oranges of Sorrento: a union that combines a great number of this area’s typical products.

The Farm also supplies exceptional in oil preserves, arranged with the best traditional recipes and stored with the Sorrento’s "liquid gold", able to improve whatever vegetable. Appreciated on all the tables around the world, the wholesome Italian, Extra Vergine Gargiulo Olive Oil is one of the wonders of the Sorrento’s area, that deserves to be tasted.

Citrus flavoured Olive Oil - Extra virgin oil - Honey - Spicy oil - Winegar - In Oil Products - Truffle Oil - Jars in terracotta

Extra Vergine Olive Oil's production

The farm "Sorrentolio" achives oil with an up-to-date oil cool-pressing mill, in the sign of the strictest tradition, and with an automatic packaging plant in order to capture and imprison the whole oil fragrance and excellence. After the olives harvest, we transfer them quickly to the oil mill, by means of well- aerated baskets, very carefully not to squash the fruits. The following operation foresees the separation of the fruit from possible leaves, little branches or soil, through suction and washing operations. Now we can move to the following stage: the pressing one. In this stage, the olives are broken and crushed by means of heavy mullers in order to obtain an inhomogeneous mixture of pulp and cores. This pulp is exposed to a slow mixing up in the ripping machines. Then on move to the real extraction mechanic stage which develops putting the pulp on disks of vegetable or synthetic fibre, which are stacked under the press. Here the pulp is pressed with an increasing pressure that allows the oil - must to go out within an hour. The solid part, that remains attached to the disks, is called the “sansa” (olive residues). The oil – must has to be left to stand because it is initially turbid and it contains particles of water and air. Finally, the oil is filtered and transferred in order to avoid that the vegetable particles could accelerate the going rancid phenomenon.

So the oil is ready to be taste: you can sip it as you do with the wine shaking and heating into a glass.