Crusher

The Notaroberto's oil crusher selects its only raw materials, the fruit of the olive tree, in lands of the National Park of the Cilento and Vallo di Diano, "Biosphere Reserve", patrimony of the Cultural and Natural Humanity of the Unesco.

The Cilento is a variegated landscape of valleys and green hills, rocky promontories, golden sand beaches, jagged coasts and a constant presence: the culture of the olive tree. Here the Basilian Monks arrived since sec. VII after christe, pressed by Arabians, and in Castinatelli, fraction of Futani, they build, between the XI and the XII sec. after christe, the "Santa Cecilia" convent.

They left in inheritance the agricultural tradition of the cultivation of the olive tree and the transformation of the fruit in oil. The inhabitants of the region have guarded, respected, continued almost like a sacred way, the cultivation of the olive tree. Today, due to an incontaminated nature and to new technologies, in these lands we produce e very healthy and genuine extravirgin olive oil, like was in the past centuries.

The oil, produced from the Notaroberto's crusher, is born from gifts of Mother Nature, but also from the passion for this tradition, from the wedding of ancient traditions with modern technologies.

In order to better satisfy the tastes and the consumer requirements, the Notaroberto Crusher produces various kinds of extravirgin oil, results of careful research, selection and control of all the productive cycles.

The selection and the care of the productive cycles is very careful: varieties of culture, geographic location, evaluation of the maturation degree of the olives for the collection, maceration of the fresh fruit in controlled temperatures for the purpose to not have alterations or nourishing property eliminations of the finished product.

Extra vergine Gold label oil.
It comes from particular varietes of olives, squeezed with the first cold squeeze technique, naturally extolled. Intense yellow color tending to the green, a little almonded taste.

 

Extra vergine Red label oil.
It comes from olives picked from new olive trees, of native varieties. Golden green Color, from the yielded and lightly spicy taste.
It comes from particular varietes of olives, squeezed with the first cold squeeze technique, naturally extolled. Intense yellow color tending to the green, a little almonded taste.

Extra vergine green label oil.
Comes from olives of Pisciotta. Pale yellow color, sweet taste.