Extra Virgin Olive Oil Cavozzoli
Product of Italy,
Variety, Leccino, and Frantoio
Olio Cavozzoli is produced by collecting olives of the Frantoio and Leccino varieties with mixed manual and mechanical techniques. The olives are transported to the mill where they are pressed into a disc mill after having been defoliated and washed.
The resulting olive paste is kneaded in horizontal mullers known as "under atmosphere" because they have a shape and coverage such as to minimize the oxidation of the olive paste in contact with the air. The mixing phase lasts about 20 minutes at a temperature of 24 ° C and is essential for extracting the typical aromas and fragrances of our Oil.
Then the olive paste is sent to the decanter (centrifuge) in 3 phases. This machinery separates the pomace (pulp, peel and hazel) from the vegetation water (water naturally contained in the olive) and from the oil must. The oil must, which is oil with other suspended impurities, is sent to the final separator. The separator centrifuges the oil must, washing it with running water to eliminate suspended impurities and residual vegetation water. After this operation the oil is ready to be consumed, however it is mechanically filtered with food cellulose filters to preserve the organoleptic characteristics for longer in time and avoid the onset of defects during the storage period.