... by four generations has been cultivating its olive groves with experience and passion, in the heart of Locride, a land of ancient olive-growing tradition.
A company with a very ancient history, combining the skills of the Maio and Fazzari families, landowners from Antonimina who, among other things, founded the ‘U Trappitu i Maiu’ and ‘U trappitedu’ oil mills in the same municipality, thus initiating an important olive oil production activity.
Contact us for information, we will be happy to let you discover them.
acres
of land
From the very beginning, the company adopted an organic regime, refusing the use of products such as pesticides, synthetic fertilisers and chemical weed killers in the soil.
It has been producing extra virgin olive oil using the new cold extraction techniques for about 30 years, using continuous cycle production facilities.
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It has an oil yield of about 20%, but can also be used as a table olive, given its sweetness. It is a rustic plant that withstands drought and salty winds so well that it is cultivated up to a few metres from the sea.
Yellow-coloured oil with an intense, fruity flavour, very suitable for delicate dishes.
An oil with an intense green colour, a pronounced flavour and rich in polyphenols.
Yellow-coloured oil, delicate taste and aroma, very fine consistency.
Similar to the Geracese, particularly used as a table olive.
Area of excellence for extra virgin olive oil production, part of the "Città dell'Olio" project.
Some land falls within the protection zone of the Aspromonte Park, others within the protection zone SIC (sites of community importance), an area protected by the European Commission, the Ministry of the Environment and the Ministry of Ecological Transition.
It is in this geographical context that the Fontana del Grillo farm extends over more than 30 hectares, ten of which are cultivated exclusively with olive trees, many of them centuries old, that colour and perfume the landscape.
In 2025, the company took an important step forward: our own on-site olive mill came into operation at Fontana del Grillo.
This allows us to oversee every stage of production in-house, from harvesting the olives to pressing them.
Our olive mill uses a cold extraction process, which is essential to best preserve the oil’s organoleptic characteristics, its natural aromas, and its valuable nutritional properties. The olives are processed very shortly after harvesting, ensuring freshness, quality, and complete traceability.
Every bottle of Fontana del Grillo olive oil embodies our daily commitment, artisanal care, and love for the land. An oil created for those who seek authenticity, flavor, and uncompromising quality.
Our modern machinery allows the olives to enter the machine, and, through a continuous, closed cycle, allows the oil to flow out without the paste coming into contact with external agents.
Today, techniques have increasingly evolved, and from the moment of harvesting the olives within 24 hours are delivered to the mill for pressing.
The finished product is immediately put into steel tanks for storage.
Here you can find the most common answers concerning our farm.
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From the very beginning, the company adopted an organic regime, rejecting the use of products such as pesticides, synthetic fertilisers and chemical herbicides in the soil.
Yes. Appointments can be arranged for guided tours of the farm.
Our machinery allows the olives to enter the machine and through a continuous, closed cycle allows the oil to flow out without the paste coming into contact with external agents. The finished product is immediately put into steel tanks for storage.
Yes, it can be given to childrens as the richness of unsaturated fats ensures a more balanced development by helping the cell tissue assimilate substances that are indispensable for growth. Mothers know this well: a drizzle of oil in the baby food is the healthiest seasoning.