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Constanze and Davide live in harmony with nature. In southern Italy, the couple produces cooking oils and truffle pesto by hand. They are both united by a love for local food and simple, good eating. VITELIUM specialties are delicious, fair, and sustainable.
Conversation with Constanze Engellbrecht from VITELIUM
Constanze, what is a true culinary experience for you?
When we taste our freshly pressed olive oil after a day of harvest in October: wonderfully green, fruity, and with a balanced bitter note and a pleasant spiciness in the finish.
Tip: Find out here why good olive oil tastes bitter.
How did your love for southern Italy develop?
Davide is from Apulia—his home village has been linked to olive culture and agriculture for generations. I traveled through Italy as a student and fell in love—with the country, the cuisine, the people. And then with Davide, too. Today, we live between Germany and Italy.
What makes VITELIUM products special?
We uncompromisingly rely on manual labor and small batches. Our olives are still harvested by hand. We press directly in the region and bottle the oil within hours. That makes the difference in taste.
For our pesto products—especially the truffle pestos—we use only real ingredients, no artificial flavors, no preservatives. You can taste it.
Sustainability is important to you—how do you implement it?
We work with small farms that still use traditional farming methods. No monocultures, no use of pesticides. We rely on reusable packaging, short supply chains, and fair prices for the farmers. It is more effort, but it is the only way we want to do business.
What usage do you recommend for your olive oil?
With such a high-quality oil, it is primarily about cold use: over salads, over grilled vegetables, over bread. A few drops over a risotto just before serving also bring out its character wonderfully. It is too good for frying or deep-frying.
What inspires you in the kitchen?
The seasonal ingredients of our region. We cook with what is currently available—eggplants, zucchini, tomatoes in summer, pumpkin and cabbage in winter. With good ingredients, you don't need much. Olive oil, a little salt, maybe a few herbs—and the dish is already perfect.
Thank you very much, Constanze, for the conversation.
