Francesco and Elisa Petrucci are a brother and sister who, while still in their thirties, happen to take on part of their family's estates. That's how Caposella was launched, a few years ago.
The farm is now split over two locations: 70 Hectars on the Ionian cost and 30 Hectars on the Adriatic cost of Apulia, in the South East of Italy. The tip of the heel of the boot.
Here they grow two different varieties of local olive trees, Ogliarola Salentina and Cellina di Nardò, from which they produce two labels of extra virgin olive oil, brine cured olives and olive pâté.
The farm is now split over two locations: 70 Hectars on the Ionian cost and 30 Hectars on the Adriatic cost of Apulia, in the South East of Italy. The tip of the heel of the boot.
Here they grow two different varieties of local olive trees, Ogliarola Salentina and Cellina di Nardò, from which they produce two labels of extra virgin olive oil, brine cured olives and olive pâté.
