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Products Introduction | Our Olive Oil | Other Estate Products | Order Cafaggio extra-virgin olive oil, with an average annual production of 60 quintals (approximately 9,000 x 750 ml bottles), is stored in dark glass bottles of a particular colour and thickness to enhance its quality. It has an average acidity of 0.16, a fruity green-olive bouquet reminiscent of artichokes, and a pleasant piquant-bitter flavour typical of the Tuscan extra-virgin olive oils. Harvesting and Production Methods The olives are picked entirely by hand during a period that may span from November 5th to December 10th, depending on how mature they are. As soon as they are picked the olives are arranged in crates (similar to those used for fruit) in order to avoid bruising and to ensure good air circulation, thus preventing any fermentation that could negatively affect the olive oil (rotting or mould). Within 48 hours of picking the olives are taken to the mill to be processed. Speed is vital because when the fruit is still fresh an organoleptically perfect juice (oil) is obtained with the acidity practically nil (0.16 - 0.20). The choice of mill is fundamental since failures in care and processing times may cause irremediable alterations to the oil. The olives should be washed and then kneaded for between 20 and 35 minutes, depending on how mature they are. An olive paste is produced from which, using centrifugal force, an average of approximately 11/13% extra virgin olive oil is extracted. The correct storage for the oil calls for particular care Oil suffers from the heat and the cold (it solidifies at +5°C) and in both cases it loses its chemical and organoleptic properties. It also suffers from light and air as these cause oxidation. If not filtered, it must be decanted frequently in order to eliminate the lees (natural sedimentation deposits). The best way to store olive oil is to filter it and keep it tightly sealed away from the light, if possible at a temperature of between 14 and 18°C. Enrico Benci was awarded the Diploma of Taster from the International Oil Council (COI) in 1986 at Prof. Mario Solinas' (Istituto Elaiotecnico di Pescara) summer seminar at Montecatini. Thereafter Enrico Benci relaunched the export of Cafaggio olive oil to the United States and Japan. Valentina Benci often takes part in tastings. She is a professional taster whose name appears on the National Register of Olive Oil and Extra Virgin Olive Oil. She is also a Council member of the National Association of Professional Oil Tasters (A.N.A.P.O.O.).	"Cafaggio Extra Virgin Olive Oil" "The farmworkers" "Mediterranean cuisine"
Castello di Cafaggio - Via del Ferrone, 58 - 50023 Impruneta, Firenze - Tel.+39 055 2012085 - Fax.+39 055 2314633 - Email: info@cafaggio.com