Olio Cavozzoli Riserva is made from 100 percent Frantoio olives picked in mid-November with mechanical and manual systems. Pressing occurs within six hours of collection. The olives are milled in a knife crusher with a two-phase decanter without final separator. Oil temperature at the end of the milling: 22.9 degrees Celsius. The malaxing time is 10 minutes. At the end of milling process the oil is paper filtered and conserved in inox steel tanks.
We have strict corporate standards, more strict than the organic ones, using natural remedies, tradition and innovation for an uncompromising oil. We adopt sustainable olive growing for people and the environment. All of our efforts are directed towards obtaining the highest quality oil that is currently available. This is why Olio Cavozzoli is not just a condiment but it is above all an experience. We are a transparent farm and offer an unprecedented experience with the oleo-tourism formula.