Marsicani

Frantoio Marsicani is in the heart of the Cilento Natural Reserve, and its history dates back to the beginning of the 1900s, with the Marsicani family, until today, with Nicolangelo Marsicani - an entrepreneur attentive to innovation, yet solidly rooted in the traditions passed down by his family.

His experience as olive grower and presser, helped him create an actual local school, with small farms referring to it.

Frantoio Marsicani processes approx. 1500 tons of olives every year, both local and not, obtained from olives cultivated over 15 hectares of owned land, and as many from rented land. The varieties cultivated include Pisciottana, Frantoio, Rotondella and Leccino.

Over the past 10 years, Nicolangelo Marsicani has pursued several studies on the transformation process, through his belief according to which an extra virgin olive oil should be fresh, clean, with authentic flavours, and elegant and harmonious balance.

Nothing is left to chance, at Frantoio Marsicani, from land farming to storage. And this is what impressed us, and exactly what we look for in our producers - true quality extra virgin olive oil artisans.