Dating back more than 6,000 years to Syria and Southern Iran, the revered qualities of the olive tree have been shared and cultivated by numerous civilizations including the Middle East Turkey, Cyprus, Greece and North Africa with the help of Mediterranean sailors.

The uses of olives and olive oil vary throughout history. While ancient Israelites set aside olive oil as a sacrifice to God in 2000 B.C., they also used it for lighting lamps in temples and as anointing oil. Tutankhamen, the famous Egyptian Pharaoh noted for adorning his tomb with opulent luxury items, wore a garland of olive branches as a symbol of honor. It wasn’t until 1500 B.C. that olive oil became a major trade commodity in neighboring Crete where for centuries the Greeks and Phoenicians cultivated the use of olive oil for cooking. As history progressed, these two regions became major exporters of olive oil to western Mediterranean countries including Italy, France and Spain.

With the discovery of America in 1492, olive farming spread beyond its Mediterranean confines. Olive trees were carried from Seville, Spain first to the West Indies and later to the American Continent. By 1560 olive groves were being cultivated in Mexico, then later in Peru, California, Chile and Argentina, where one of the plants brought over during the Conquest - the old Arauco olive tree - lives to this day.

Campobello continues the unique history of sharing olive oil by importing Sicily’s finest: Campobello’s Riserva Extra Virgin Olive Oil and Campobello Extra Virgin Olive Oil.
In 1863, Domenico Bascio devoted his entire life to farming the olive groves he inherited from his family. His son, Alessandro, continued the family tradition using the secret methods handed down from his father. Today, the third generation of olive oil growers, Domenico Bascio, the young grandson of the original Domenico, is proud to offer the "Campobello" brand extra virgin unfiltered olive oil. Campobello promises to carry on the rich tradition of cooking with olive oil by providing only the highest quality of oil. Whether used for dipping bread or cooking your favorite dishes, Campobello’s Riserva Extra Virgin Olive Oil and Extra Virgin Olive Oil are sure to add flavor to your family’s table.

Throughout the centuries, balsamic vinegar has been considered a prized possession of the Italian people. Campobello Aged Balsamic vinegar has been produced by the same family since 1889.

The secret to Campobello’s flavorful Aged Balsamic Vinegar has been handed down through generations in Modena, Italy where the unique flavor of balsamic vinegar originated. The juice of Campobello’s hand-selected choice grapes are simmered using the same traditions by which balsamic vinegar has been prepared for centuries. The aromatic resin produced from the thick “must,” or unfermented juice of select grapes, is carefully boiled over an open flame in large cauldrons creating rich, fruity syrup which is extracted by a master vinegar maker. ‘Mother’, the combination of various yeast and bacteria is then added to the syrup to produce the acetic acid flavor known to vinegar.

Campobello Aged Balsamic Vinegar is an eight-star barrel-aged balsamic. The juice of carefully selected grapes is simmered and reduced by 40 percent then aged to perfection in a series of oak, cherry, mulberry, chestnut and juniper wood casks. This process, coupled with the skill of a master vinegar maker, gives Campobello Aged Balsamic Vinegar the unique flavor of the woods and the sweetness of sun-ripened grapes.