The Claps family branch has been active in the production and distribution of extra virgin olive oil since four generations. It supplies the end product to our various dispatch locations across Europe.

The factory was founded by Giuseppe De Petrocellis, a surgeon.

Mario Claps, an engineer, took over the business from his stepfather

Mario, who then passed it to his son, Francesco, an agronomist.

Nowadays the Company is run by Francesco’s son, Mario Claps, assisted by his father.

The Claps’ fields as well as the large oil mill, are located on the hills of Missanello (Basilicata, South Italy), at about 600 mt altitude. Italian Olive Oil Bottle

Claps’ long experience couples with organic methods make sure you can get the best biological Extra Virgin Olive Oil.


The typical variety of the area is Maiatica, which has a relatively higher presence of fructose in its drupe, providing a good fruity flavor to the end product.

Our trees enjoy ideal exposure characteristics all over the years on the Basilicata’s hills around Missanello town. Best Extra Virgin Olive Oil

The fruits are naturally harvested between early November and not later than end of December and then make it to the factory in the freshest state possible, where they get cold pressed and turned into Extra virgin olive oil within few hours. This process guarantees excellent organoleptic qualities to the oil.

Additionally, the Maiatica variety has a high productivity and is highly appreciated for the preparation of dried black olives as well.

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