The company was founded by Giuseppe De Bartolo and Giovanni Urso, setting up their oil mill to produce olive oil for their olive groves and on behalf of nearby farmers.

The company was restructured and became “Oleificio di Urso, De Bartolo e Scavelli", developing furthermore their olive harvesting and the production of oilive oil.

The company, that historically had always harvested and processed the oil in a fully natural way, obtains the certificates of "organic production" becoming a pioneer in the market.

After the first generation, the family keeps the tradition in working in their own mill, with the nephew Antonio Graziano joining Gennaro, the son of the founder Giuseppe.

The mill, warehouse and offices double their size, with the family investing in a more modern facility able to intercept a growing market and an increased demand of oilve oil. And a new family member, Antonio, at the end of his studies, starts working full time in the venture.

The company is transformed in a limited liability entity and creates the new brand and name "Oleificio Mediterraneo".

Oleificio Meditteraneo hires an agronomist specilized in olive organic farming, a move that brings a series of novelties in the care of the olive groves and treatment. The outcome is a tangible increase in the land productivity and quality of the production. In the same year, the compnay obtains the IGP certifcate.

A lot of events mark the time of the company on the year. Their village and land has been recognzed as "olive oil city" by an international award, Oleificio Mediterraneo entes the guide of Italan Food Excellence "Slow Food".

Oleificio Mediterraneo modernized its PIERALISI olive oil processing plant, installing new machinery from the same manufacturer to upgrade its production facilities. The farm reaches 30 hectars of own land, while manages the production of third farmers whose extension goes beyond 300 hectars. In June, the company obtains the last of many awards for the "excellence in the quality of its organic oilve oil"