Valdoliva International Inc. operates in the edible oil field, by producing a wide range of both olive and seed oils.
Established in 1996 in Capurso (Bari, Italy), Oleificio Adriatico Pugliese then and Valdoliva now, has its own origins in the USA and precisely in Cincinnati (Ohio), where Patsy and Nicola Ranieri founded the Company over two decades ago.  The Italian Company represents the natural evolution of the Ranieri's ability of being contractors. Located in the heart of Apulia, which is the world's well-known region for the quality of its olives, the firm produces olive oil by following the methods of a really ancient tradition, picking the olives with the browsing technique. Then the olives are milled into the Valdoliva's frantoi by using methods which respect the Apulian tradition and, at the same time, evolve on the base of the technological innovations.
The pasta which is obtained by the milling is pressed through special sacks and the oil deriving from this process, thanks to the sedimentation, is separated from any impurity.  The excellent product goes through steel cisterns and then it is packed in to bottles of glass and cans.
The production's ability of Valdoliva is of 600 quintals for day, with a yearly billing of about $10,000,000.
The complex process of bringing "the sun of Apulia" on your table, is submitted to strict quality checks that assure the perfection of each production phase, accordingly to the EEC's norms and with an utmost respect for consumer's requirements.