About Vittoria Olive

About Vittoria Olive

A Family Tradition Since 1938

For over 85 years, Vittoria Olive has been curing olives with a single goal: consistent, uncompromising quality. Founded by Ciro Velleca and now carried forward by the Velleca family, the company operates from Sant'Anastasia, just outside Naples — a region with deep roots in Southern Italy's food traditions.

What started as a small, passionate operation has grown into a serious production capability, without losing the personal touch that built the business. Today, Vittoria Olive processes over 3,600 tons of olives every year, yet every batch still passes through the same standard the company was built on: only the best olives earn the Vittoria name.

Our Olives

Vittoria Olive specializes in two celebrated Italian varieties: Nocellara del Belice — the buttery, mild green olive known internationally as "Castelvetrano" — and traditional Gaeta olives, prized for their rich, briny character. Beyond whole olives, the company has expanded into vinegar-based and oil-based preparations, along with capers and other specialty products, all developed through ongoing research into new techniques and recipes.

Passion and Precision

At Vittoria Olive, the team believes that quality and competitiveness aren't mutually exclusive — they go hand in hand. Every olive is inspected individually before it's approved for packaging, a process the company sums up simply: "we control them one by one; only the best become Vittoria olives." It's this attention to detail, paired with decades of hands-on expertise, that has kept longtime customers coming back and made Vittoria Olive a trusted name across Italy and beyond.