Cappuccini Basilico

Ingredients

Dressing based on EVOO and fresh basil

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Olive Varieties

Raggiola, Leccino, Maurino, Picholine

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Origin of the Olive Groves

The groves are planted on predominantly calcareous soils with a clayey matrix, with perfect granulometry for water drainage, ideally suited to host and enhance the olive cultivars grown at an average altitude of 400 m above sea level. The training system is the polyconic vase, with a planting density of 277 trees/ha and a 6x6 spacing. The average yield per tree is 20 kilograms of olives, equivalent to 2.4 liters of oil. (Oil yield: 12%)

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Olive Harvesting

The olive harvest begins in the early days of October, facilitated by electric shakers and nets. Within a few hours, the fruits are delivered to the Company's mill.

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Oil Extraction

After an initial defoliation and cleaning of the olives, they are crushed together with fresh basil leaves using a series of hammers operating at variable speeds (from 2800 to 4800 rpm). The resulting paste is conveyed into the malaxers, where continuous rotation and a temperature not exceeding 26°C allow the oil to emerge. A first centrifugation separates the solid part, composed of the pomace and the fibrous part of the basil, from the liquid, consisting of oil and vegetation water. The oily fraction comes from both the olives and the essential oil present on the basil leaves. These two fractions are then separated in a second centrifugation. The obtained oil is stored in stainless steel tanks.

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Oil Preservation

The oils are filtered and kept in stainless steel tanks at a controlled temperature and saturated with nitrogen, ensuring proper preservation and avoiding alterations. To confirm this, small-scale bottlings are carried out at a time, guaranteeing stable quality over time.

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Price