70 hectares of olive grove

FAMILY STORY

In the 20's Giuseppe Donato Parisi started the production of oil

1879

The precursor of the family business was Giuseppe Donato Parisi, who in the 20's started the agricultural production of oil, flour and wine.

Later it focused on the production of extra virgin olive oil.

1920

After his father, Primo Parisi takes control of the family business, facing the war and transporting the values of the traditions into work. Primo Parisi goes from the millstone crusher and hydraulic presses to the modern technology of the continuous cycle, thus improving the quality of Dolce di Rossano extra virgin olive oil 100% Italian.

1957

In the 3rd generation, Dr. Donato Parisi introduced the special line of mono cultivar extra virgin olive oils at the end of the 90s. In 2017 Donato Parisi proposes to name a street of the city of Rossano to the local autochthonous cultivar, Dolce di Rossano, as proof of the company's attention to the enhancement of the territory.

1992 4° Generation

In the fourth generation, Dr. Enrico Parisi, after some work experiences abroad, decides to innovate by creating a company section, “+ che olio coltiviamo cultura”, that aims at the realization of social, economic and environmental sustainability projects.
They start to produce the new IGP-Olio di Calabria, result of the encounter between tradition and innovation, always highlighting the local cultivars.

Enrico Parisi

The precursor of the family business was Giuseppe Donato Parisi, who in the 20's started the agricultural production of oil, flour and wine.
Later it focused on the production of extra virgin olive oil.

Today the farm company manages about 70 hectares of olive groves with different types of olive cultivars. In the 2000s, the company launched a special selection of mono-cultivars consisting of six varieties of oils (Dolce di Rossano, Nocellara, Coratina, Carolea, Tondina and Biancolilla).

Analysis

A careful analysis of the chemical / organoleptic standards is applied. Then the oil produced is stored in controlled temperature rooms to avoid its decomposition.

Marketing

The company has chosen direct sales as the main marketing strategy to foster customer loyalty and increase purchasing awareness.

Why is Extra Virgin Olive Oil important?

Extra Virgin Olive Oil is one of the main elements of the Mediterranean diet.
Its organoleptic properties and its nutritional values help to reduce "bad cholesterol" thanks to monounsaturated fats.

What is our philosophy?

We produce and sell but, above all, protect the territory in a sustainable way. We work to increase the value of civil society through our social responsibility.

We produce over 70% of the energy used with photovoltaic panels
Since 2017 we have adopted two town flowerbeds, taking care of public green areas.

How do we control the quality standards of our work?

With the analysis of the supply chain results.

Our goal is to reduce the time between harvesting and processing olives into oil.

Tasting

We perform chemical analysis and tasting sessions.
The olive groves, between plains and hills, are in perfect climatic conditions.

Harvesting

It represents one of the most important moments of our project that starts from the field, from our employees who work carefully every day.

Storage

From the harvest, within 12 hours, through cold extraction, our olives are transformed into oil, which is stored in stainless steel tanks in controlled temperature rooms.