For love of his country, Ciro D'Erchie founds in 1932 in Montemesola (Apulia, Italy), his hypogean olive press, ideal for the processing of olives that come from the surrounding territories.

Tradition continues with the second generation: the son Cosimo D’Erchie dedicates himself to the consolidation of the family business begun by the father, leaving a strong entrepreneur reality to his son Ciro D’Erchie, though still tightly tied to the local market.

Ciro D’Erchie, current owner, represents the third generation of olive pressers.

Two are the new objectives of the family business: to improve the quality of the oil produced and to treat the closer commercial aspect.

Investments therefore are spent on the latest modern - day technological installations and in increasing the effort to control the entire productive branch.

On the commercial front, a sales network is created in order to reach the connaissaires from all over Italy: the D'Erchie olive oil is sold with its own label solely in restaurants, wine delicatessens, shops selling organic products, small supermarkets.