Who we are?

We are FRONTOIO SMACCHIA (Ulivi Del Castello).We are running this business since 1940 in the region of Basilicata which is a very known region for Olive Oil. For many years, we are collecting olives to collect oil from them.

Our Contributions

When we started people were not knowing the worth of the olives and they were eating olives a little or using them for cooking and 90% rest of the olives were unused. We started from very little research and we started collecting oil from the olives very first in 1940 using very difficult way. With time, we have updated our working methods with help of many companies we have worked with.


The olives that we transform into oil are produced directly by us on our plantations, on the slopes of the Miglionichesi hills.
The main cultivars are Maiatica and Cellina di Miglionico, autochthonous varieties that are well suited to the characteristics of the soil and climate.
When the olives reach their ideal maturity, that is, in the period from mid-October to the end of November, they are harvested from the plants with the manual picking method. This system allows optimal harvesting, avoiding trauma and fruit breakage, and ensuring full respect for the plant.

Our Services for the People

We also collect olives from little farmers who collect olives from the trees without our help. They have choices whether they can sell their olives to us or they can come to collect oil from their olives. For collecting oil from the olives, we have required a little cheap cost which they just need to pay after collecting oil.


The olives collected in this way are conveyed to a deramifogliatore that deprives them of any impurities present, such as leaves, branches, and a little earth. We pass them through automatic machines which collect all extra parts from the olives and at the endpoint we get just olives which we can use to make oil.

The Olives that we collected after cleaning them, we use a big machine which converts olives into a very creamy paste and put this paste into 6 different cubes. In the cubes, the paste rests for more than 25 minutes with a temperature of 20 degrees. In the kneader, the separation of the oil from the vegetation water begins.

After passing through the kneader, the paste passes through the Decanter Centrifuge machine which separates vegetation water and other parts of olives from the oil. The oil still has some water in it that’s why it must be introduced into the separator another separator for cleaning the oil more perfectly and the Oil is ready to be collected.

Finally, the oil is stored in a stainless steel container, strictly without undergoing any type of filtering, both chemical and mechanical. In this way, the oil will be able to settle naturally without its organoleptic characteristics being altered in any way.

Extra virgin olive oil Ulivi del Castello® così obtained, it stands out for its golden yellow color with green tones and presents itself with a fresh and fruity taste and smell, with hints of almond.
Its flavor is generous and full of character, ideal for giving flavor in any culinary preparation. This oil is able to accompany, with its unmistakable flavor, any dish, from soups to meat, from salads to fish.
The very low acidity and the high content of vitamins make it the king of the table.

The extra virgin olive oil Ulivi del Castello® it is an organic oil with superior organoleptic properties.
The selection of the best olives, hand picking and cold pressing give our Extra Virgin a fresh and fruity flavor, generous and full of character.[/vc_column_text][vc_headings style=”theme2″ linewidth=”150″ borderwidth=”1″ borderclr=”#96bd0c” align=”left” title=”” titleclr=”#96bd0c”]



For many, Bio is just a business. For us, organic agriculture is a natural choice, linked to the deep respect we have for the land and our plants. Only thanks to organic cultivation is it possible to find in our Extra Virgin Oil that good taste of tradition, of those ancient tastes that it is now difficult to find.
Obviously, to guarantee the use of organic techniques there is not only our word but the certificates of the ICEA certification body.

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