The company was founded in 1849, when Mr. Francesco Farfaglia, already owner of some olive groves at the time, decided to give life to the first oil mill, characterized by the ancient system of extraction of screw presses and located in a small town of the hamlet of Vibo Valentia, Vena Superiore.
The company was subsequently handed down to the only heir, the Sign. Farfaglia Giuseppina, a tenacious, tireless, responsible woman and above all a great entrepreneur who, despite the historical period in which she lived, where the woman's work was denigrated, managed with sacrifice to renovate the mill and carry on the company, also passing on love for this job to his son-in-law Ventre Domenico.
Here begins a new era, now in its third generation.
The mill is further renewed to the continuous cycle extraction system.
With Mr. Ventre Domenico they started to buy new land, reaching an extension of 45 ha, most of which located in Francavilla Angitola (VV).
The company continues to expand with the second son Ventre Francesco, who with love and passion is currently at the helm of this company. Following in his father's footsteps, he extends the business by purchasing new land.
With tenacity and sacrifice he arrives at the construction of an innovative structure, located in the industrial area, loc. Airport (VV) which houses the Frantoio Ventre.
The company currently has an extension of 80 ha between tenant and owned land. Almost all of the olive-growing area is cultivated with Carolea cultivars, from which an oil of the highest quality is derived, medium fruity and delicate on the palate.
Of the 80 ha, 20 are cultivated with the Ottobratica cultivar, the other cultivar present is the Tonda Filadelfiana, typical of the area.
The love for the land is further handed down to the daughters, one of whom trained in the agri-food sector that focuses on product marketing and food technologies to always guarantee the quality of the raw material and the final product
We work together to ensure good taste at the table.
HOW WE WORK:
Our lands are tended all year round by expert agronomists. The mechanized harvest is carried out with modern shakers, which allow the harvest to be carried out in a short time. The olives are harvested in the period of November when the drupe is still green, this allows for a valuable and high quality product. They are then immediately taken to the mill and processed within 24 hours of harvesting. The extraction system is a continuous cycle with three-phase centrifuge which allows to separate pomace, vegetation water and oil. The oil obtained is stored in stainless steel containers and stored under nitrogen, this allows to minimize contact with oxygen and thus protect it from possible oxidation reactions that may occur.
