Capezzana Organic Extra Virgin Olive Oil
The Capezzana estate has 140 hectares of olive groves with 26,000 trees. The olive trees in this area, close to the northernmost boundary for olive cultivation, produce less than one tenth of the quantity produced by those in milder, more southerly climes. Capezzana’s olive oil is made primarily from the Moraiolo variety, which is an early ripening variety, so the olives tend to be blacker when picked, resulting in softer, fruitier oils. Capezzana has significantly improved its technique for olive oil production to obtain a fruitier oil with lower levels of oleic acid. In Extra Virgin olive oil, the level of oleic acid must not exceed 0.8% - Capezzana’s rarely reaches 0.2%. This is achieved by picking early and processing the olives within 12 hours. Ultra modern, stainless steel continuous presses are used. Most experts agree that this method of pressing results in fresher, cleaner oils that retain their colour and fruitiness for longer because oxidation is prevented. The oil is then settled in a mixture of terracotta `orci` (urns) and stainless-steel vats before bottling. Capezzana have also made significant upgrades to the oil mill. In addition to a new leaf remover and washing machine that help produce cleaner olives, they also invested in a new decanter that uses far less water compared to the previous method. As a result, the entire oil mill has been fully modernised. The 2024 extra virgin olive oil is really elegant, with a beautiful bright green colour and great aromas with vegetal scents of freshly cut grass, artichoke and pepper. On the palate, the oil is fresh and persistent, but not aggressive. It is able to enhance the quality of food with kindness.
