Provenzale Vallillo: first Serracapriola Slow Food Presidium
A result that rewards all the farmers who cooperate and believe in the territory by following the advice of the Vallillo Company.
From Slow Food Presidium to the delivery of the Snail, recognition granted to those companies that interpret the sensory, territorial and environmental values according to the Slow Food philosophy.
The qualities of our extra virgin olive oil
Km 0
Extra virgin short chain, cold extracted, produced at zero km
Unique taste
The cultivars Provenzale and Peranzana enhance authentic dishes thanks to the genuine flavor
100% Made in Puglia
Extra virgin olive oil made only with Serracapriola olives
Oil mill
Built in 2006 with cutting-edge technology not far from the olive groves
Eco-sustainable
Activities in the field that respect the ecosystem and the rhythms of nature
Organoleptic values:
Zero residue
Organoleptic Values that we pursue to achieve the best quality, which we certify through analyses relating to mycotoxins and phytosanitary residues in order to be beyond organic, zero residue.
Territorial values:
Local supply chain
Territorial values which are reflected in the rental of innovative agricultural equipment to small farmers and the free advice of agronomists.
All this to reduce costs, control the local supply chain, avoid land abandonment and allow the generational passage of farming knowledge.
Environmental Values that we pursue by recycling the waste of olive trees and olives processing to fertilize the farmers’ land, the biomass (core of the olives) to feed the pasta and extra virgin olive oil manufacturing processes with the aid of a photovoltaic system.
