Cavozzoli Olive Oil
The best quality olive oil; direct from the Tuscan hills of Italy
The olives used to make Cavozzoli Oil are harvested using a mixture of manual and mechanical methods, which protect the trees from damage. The olives are processed immediately after harvest to guarantee full flavour and freshness in the oil.
Cavozzoli Oil is made using only cold press mechanical methods to ensure that the oil produced is of a consistently high standard.
Cavozzoli Oil is made from Frantoio and Leccino olives that are harvested using a combination of manual and mechanical methods.
The olives are transported to the mill where they are defoliated and washed before being pressed in a disc mill. The olive paste then undergoes malaxation (mixing) in a horizontal kneader that has a controlled atmosphere to minimise the oxidation of the olive paste that is in contact with the air. The malaxation stage lasts for about 20 minutes at a temperature of 24°C and is fundamental to the extraction of the aromas and fragrances that characterise our oil. The olive paste then goes into a three-phase decanter (centrifuge). This machine separates the pomace (pulp, skin and pit) from the vegetable water (water found naturally in the olives) and from the oil “mosto“. Mosto is oil with suspended impurities and this undergoes a final separation process. The separator centrifuges the oil mosto by washing it with running water to remove suspended impurities and any residual vegetable water.
Even though the oil is now ready to be consumed, it goes through a further process of mechanical filtration using paper filters, which preserves the sensory characteristics of the oil for longer and increases the oil’s stability during storage.
About Antico Podere Cavozzoli
A family run farm that has been passionately producing olive oil for over 60 years. Thanks to this extensive experience, our olive oil is enjoyed throughout Italy and abroad.
Their hillside olive groves are home to around 1000 Frantoio and Leccino olive trees, which grow on traditional Tuscan terraces with spectacular views over the spa town of Montecatini Terme.
The farm is recognised in Tuscany for its eco-friendly approach and for protecting the rural landscape of Valdinievole.
The trees are between 30 and 200 years old and grow at an altitude of between 150 and 250 metres above sea level.
The best quality olive oil; direct from the Tuscan hills of Italy
The olives used to make Cavozzoli Oil are harvested using a mixture of manual and mechanical methods, which protect the trees from damage. The olives are processed immediately after harvest to guarantee full flavour and freshness in the oil.
Cavozzoli Oil is made using only cold press mechanical methods to ensure that the oil produced is of a consistently high standard.
Cavozzoli Oil is made from Frantoio and Leccino olives that are harvested using a combination of manual and mechanical methods.
The olives are transported to the mill where they are defoliated and washed before being pressed in a disc mill. The olive paste then undergoes malaxation (mixing) in a horizontal kneader that has a controlled atmosphere to minimise the oxidation of the olive paste that is in contact with the air. The malaxation stage lasts for about 20 minutes at a temperature of 24°C and is fundamental to the extraction of the aromas and fragrances that characterise our oil. The olive paste then goes into a three-phase decanter (centrifuge). This machine separates the pomace (pulp, skin and pit) from the vegetable water (water found naturally in the olives) and from the oil “mosto“. Mosto is oil with suspended impurities and this undergoes a final separation process. The separator centrifuges the oil mosto by washing it with running water to remove suspended impurities and any residual vegetable water.
Even though the oil is now ready to be consumed, it goes through a further process of mechanical filtration using paper filters, which preserves the sensory characteristics of the oil for longer and increases the oil’s stability during storage.
About Antico Podere Cavozzoli
A family run farm that has been passionately producing olive oil for over 60 years. Thanks to this extensive experience, our olive oil is enjoyed throughout Italy and abroad.
Their hillside olive groves are home to around 1000 Frantoio and Leccino olive trees, which grow on traditional Tuscan terraces with spectacular views over the spa town of Montecatini Terme.
The farm is recognised in Tuscany for its eco-friendly approach and for protecting the rural landscape of Valdinievole.
The trees are between 30 and 200 years old and grow at an altitude of between 150 and 250 metres above sea level.
The best quality olive oil; direct from the Tuscan hills of Italy
The olives used to make Cavozzoli Oil are harvested using a mixture of manual and mechanical methods, which protect the trees from damage. The olives are processed immediately after harvest to guarantee full flavour and freshness in the oil.
Cavozzoli Oil is made using only cold press mechanical methods to ensure that the oil produced is of a consistently high standard.
Cavozzoli Oil is made from Frantoio and Leccino olives that are harvested using a combination of manual and mechanical methods.
The olives are transported to the mill where they are defoliated and washed before being pressed in a disc mill. The olive paste then undergoes malaxation (mixing) in a horizontal kneader that has a controlled atmosphere to minimise the oxidation of the olive paste that is in contact with the air. The malaxation stage lasts for about 20 minutes at a temperature of 24°C and is fundamental to the extraction of the aromas and fragrances that characterise our oil. The olive paste then goes into a three-phase decanter (centrifuge). This machine separates the pomace (pulp, skin and pit) from the vegetable water (water found naturally in the olives) and from the oil “mosto“. Mosto is oil with suspended impurities and this undergoes a final separation process. The separator centrifuges the oil mosto by washing it with running water to remove suspended impurities and any residual vegetable water.
Even though the oil is now ready to be consumed, it goes through a further process of mechanical filtration using paper filters, which preserves the sensory characteristics of the oil for longer and increases the oil’s stability during storage.
About Antico Podere Cavozzoli
A family run farm that has been passionately producing olive oil for over 60 years. Thanks to this extensive experience, our olive oil is enjoyed throughout Italy and abroad.
Their hillside olive groves are home to around 1000 Frantoio and Leccino olive trees, which grow on traditional Tuscan terraces with spectacular views over the spa town of Montecatini Terme.
The farm is recognised in Tuscany for its eco-friendly approach and for protecting the rural landscape of Valdinievole.
The trees are between 30 and 200 years old and grow at an altitude of between 150 and 250 metres above sea level.