The Oleificio Pagano was founded in 1932, by Paolo Pagano, a man who knew well all the wonderful benefits of a daily use of Olio di Frantoio, the Italian term for olive crushing oil. He started dedicating himself to the processing of olives through the traditional methods, always trying to keep his primary objective: the high quality of the Extra Virgin Olive Oil.

Even today our product is obtained from the careful selection of the olives and the traditional crushing that has now passed from stone mills to modern presses, thus providing first cold extraction Extra Virgin Olive Oil, with no industrial manipulation, genuine and rich with all its natural properties.

We first obtain Unfiltered Extra Virgin Olive Oil, rich in taste, with a well defined body and fruitiness. The same oil, also filtered through sheets of cellulose fiber that acts as a microfilter, turns out to be the Filtered Extra Virgin Olive Oil that meets the taste of all those who prefer a clear and glossy oil.

Next to our oils, we have set a range of products of the same high quality, complementary to olives and oil: a small selection arranged to satisfy the needs of our Customers!