Artisans

Carmela Indovino
History of an olive oil mill

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Carmela Indovino, born in Sorrento on the 16th of July 1970, tells us about the history of the “Ferraro” olive oil mill from its origins to today. The success achieved led to the foundation of the restaurant “Dal Patriarca”, which uses its own olive oil as special ingredient of each dish.

Interiew by: Elisa Ciccone
Video by: Irene Calepricoo
Video Editing by: Alessia Pistilli
Document by: Giovanna Canciello
Subtitle ita/eng by: Claudia Ciccarelli
Translation by: Francesca Seccia
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 11/12/2023

Carmela Indovino

Carmela Indovino

Year: 16/07/1970
City: Sorrento
Profession: Olive oil producer
Language: Italian

Video table of contents

00:00 Interviewed presentation
00:15 History of the olive mill
01:47 Olive harvesting
03:00 Olive processing
03:38 Harvest period
03:52 Traditions of the farmers
04:58Who chooses the mill
05:42 How to understand the quality of the oil
06:44 Difference between virgin and extra virgin oil
07:09 Let’s talk about the Mediterranean diet
08:00 The birth of the restaurant
08:44 Their typical dishes
09:15A typical day in the olive mill
11:15 Who we find in the olive mill and the restaurant
11:37 Her favorite dish

Geographic information

Country: IT
Region: Campania
Città: Vico Equense, Montechiaro (NA)
Altitude: 90 m s.l.m

References

http://www.frantoioferraro.it/

https://www.dalpatriarca.com/sito/it/