Cascavilla
About Cascavilla
Minimum order €50
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Brand location C.da Acquarulo Podere, 212 71042 Cerignola FG – Italia, Puglia, Italy
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Since 1968
Made in Italy
ORGANIC EXTRA VIRGIN OLIVE OIL
The Cascavilla farm was founded by Antonio Cascavilla way back in 1968. It is the story of a small farm in the province of Foggia, assigned to the Cascavilla family following the agrarian reform of the 1950s, which has now become a point of reference in Puglia for organic farming.
CHRONOLOGY OF THE PRODUCTION OF OUR ORGANIC OIL
5:30
The day of the harvest has arrived, after a long year of gentle care and patient waiting.
7:00 am
We work with arms outstretched towards the branches, picking the olives. They slide down our hands one by one and within seconds they're in the boxes. It's a silent celebration. Tasty and fresh, they are the young fruit of an ancient craft.
12:00 pm
Let's start with defoliation and debranching. We then continue with the washing and pressing, at which time the olives are milled with stone millstones. The olive paste is pressed and reaches a maximum temperature of 26 degrees, after which it passes through the extractor from which the oil - now separated from the water - is obtained in its purest form.
3pm
Stored in steel tanks under nitrogen, Cascavilla oil is ready to be packaged.
The Cascavilla farm was founded by Antonio Cascavilla way back in 1968. It is the story of a small farm in the province of Foggia, assigned to the Cascavilla family following the agrarian reform of the 1950s, which has now become a point of reference in Puglia for organic farming.
CHRONOLOGY OF THE PRODUCTION OF OUR ORGANIC OIL
5:30
The day of the harvest has arrived, after a long year of gentle care and patient waiting.
7:00 am
We work with arms outstretched towards the branches, picking the olives. They slide down our hands one by one and within seconds they're in the boxes. It's a silent celebration. Tasty and fresh, they are the young fruit of an ancient craft.
12:00 pm
Let's start with defoliation and debranching. We then continue with the washing and pressing, at which time the olives are milled with stone millstones. The olive paste is pressed and reaches a maximum temperature of 26 degrees, after which it passes through the extractor from which the oil - now separated from the water - is obtained in its purest form.
3pm
Stored in steel tanks under nitrogen, Cascavilla oil is ready to be packaged.
