The Oleificio Sciroppo started as a small family-managed company in one of the most important areas for the production of extra-virgin olive oil and it became one of the most representative realities of the Apulian territory. The passion for the production of high quality oil, experience, professionalism and respect for traditional working methods make the Sciroppo oil a fine and appreciated product.
The Sciroppo family personally controls each phase of the production: from the harvest of the olives over the transport to the mill and the crushing to the filtration.

The best olives selected among the finest local varieties are hand-picked according to a traditional method called ‘brucatura’ (stripping), a technique that allows to preserve the quality of the oil because it avoids bruises and traumas of the fruit and it conserves the naturals flavors without alterations.

After the harvest the olives are placed on big frames, then in baskets and they’re conserved for a few days in a dry place that’s not warm and with the right ventilation. Once the olives reach the mill, they’re defoliated, washed and crushed. The crushing of the olives produces a paste made of pulp and pits, a paste that will be mixed again at a controlled temperature (kneading). A complex procedure that ends with the real extraction. The Oleificio Sciroppo adopts three working methods: the traditional method with the olive press, the continuous method by centrifugation, and since 2005, an innovative method with advanced technologies that allow to conserve the original organoleptic characteristics of the olives.

After this last phase the oil is ready to be bottled and conserved in an environment without odors, protected from light and with a stable temperature of circa 15°C until it is sold.