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.