Cappuccini Blend

Ingredients

Extra Virgin Olive Oil

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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, featuring 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 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, known as pomace, from the liquid, which consists of oil and vegetation water. 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 preventing alterations. To confirm this, small-scale bottlings are carried out at a time, guaranteeing stable quality over time.

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Price