The Capuano farm was born in 2007 from our thirty-year passion for agriculture, which has allowed us to reap the most beautiful fruits, translating this ideal into a healthy and thriving entrepreneurial activity.
We firmly believe in a qualitatively excellent and natural product, mainly coming from our lands, worked with the method of clean and sustainable agriculture.
Me, Antonio, and my brother, Vincenzo, have always been involved in the cultivation, harvesting and processing of table olives currently in 5 different native cultivars with a short supply chain, such as La Bella di Cerignola Giant green and even more rare black version, excellence of our territory , the Nocellara olive, the Termite di Bitetto olive, the Peranzana olive, the Leccino olive.
We work with respect for tradition, without sacrificing synergies that innovation offers and reserving an important section also for the organic segment.
The olive harvest takes place manually in full respect of the plant and its fruits: we check the health of the olive tree and its water and nutritional needs, monitoring it with modern and technologically advanced systems designed to improve the yield, but above all the quality of our olives.
Our team consists of experienced workers with professional knowledge, expertly handed down from generation to generation.
At the same time, we combined our interest in the production of a superlative extra virgin olive oil with the production of table olives, available in two versions, a more intense and decisive one that delivers the distinctive signs and aromas of our land, and a sweeter one to enhance the more delicacies of our rich gastronomic territory.
Over the last few years, the total satisfaction of our vision has led us towards another important project, that of the creation of freshly processed seasonal preserves. The incipit is the same, therefore we cultivate selected selections of vegetables and greens in our fields such as: cherry tomatoes, courgettes, aubergines, artichokes and peppers which, after a strict selection, are processed fresh and put into oil within a maximum of 48 /72 hours, net of the special recipes of products dried naturally in the sun on the frames or semi-dry products, and immediately subjected to pasteurization or sterilization processes which allows the precious organoleptic qualities to be kept unchanged, guaranteeing a very long shelf life.
The sensorial profile of our products tells of the partnership of our traditions with unique and exclusive recipes that are current in every age, also meeting the taste of the new generations, made up of a demanding public, prepared and attentive to the planet and its care.