Extra Virgin Olive Oil Cavozzoli Premium Riserva
Product of Italy, Tuscany
A top of the line oil with exceptional flavor and aromas. only select the finest olives are used to produce this liquid gold.
Only Frantoio olives are used to produce this single varietal extra virgin olive oil, which showcases the unique aromas and nuanced flavors of this olive variety.
The olives are pressed within just a few hours of being harvested to prevent oxidation and guarantee the maximum freshness of the product.
All the machinery at the mill is brought to a standstill before being used to process the olives for Cavozzoli Riserva Olive Oil. The machines are thoroughly cleaned, including any connecting parts between them, and a new filter is installed in the filter press. Cleanliness and hygiene are paramount during the production cycle.
The machines used to process the olives are equipped with the most modern and advanced oil extraction technology.
The olives are defoliated and washed in running water. They are fed into an adjustable-speed blade mill that crushes the olives and breaks the pits in a way that is more delicate than other more commonly-used machines (disc or hammer mills). This particular milling technique enhances the flavor of the oil and prevents excessive bitterness.
The following stage is malaxation in a vertical kneader, free from oxygen to prevent oxidation; this is when the aromatic and fruity notes develop. This stage lasts just 10 minutes and the paste is mixed together again in a vertical auger at a low temperature (23°C).
The kneader is emptied and the olive paste is fed into a two-phase decanter. This centrifuge separates the oil from the rest of the paste. The subsequent pomace likewise contains the vegetable water, which is regularly isolated from the oil utilizing a separator.
The separator is a machine which centrifuges and washes the oil “mosto” (oil plus vegetable water) with running water, allowing the oil to be separated from the vegetable water naturally present in the olive pulp.
The two-phase decanter means the separator is not necessary, thereby making the process more efficient and reducing the possibility of the sensory characteristics of the oil being damaged and vital polyphenols being lost.
The oil which comes out of the decanter is ready to be consumed and does not require any further processing, as this would inevitably reduce its quality.
The oil is mechanically filtered in a filter press with cardboard filters to remove any suspended particles. This non-invasive filtration treatment guarantees a longer shelf life for the oil and preserves its polyphenol levels (natural antioxidants), so that months later it still tastes freshly-pressed.
If there were such thing as a “meditation oil”, Cavozzoli Riserva Olive Oil would be more than deserving of the title.
Cavozzoli Riserva Olive Oil is more than extra virgin, it is a prized oil with unrivaled physical-chemical characteristics and maximum health benefits.
Each bottle is numbered as there is only a limited amount of Cavozzoli Riserva Olive Oil.It is made for the individuals who need to attempt a one of a kind and looked for after item, and experience every one of its advantages and subtleties of flavor.
NYIOOC Gold 2019, the only monocultivar Frantoio to achieve such an award.