Organic Extra Virgin Olive Oil Production

P.D.O. Monti Iblei

Our precious EVOOs

FIRRISA

 

PRODUCTION

VARIETY: Tonda Iblea 100%
PRODUCTION AREA: South eastern Sicily
OLIVE GROVE EXTENSION: 25 hectares – 3.500 trees
OLIVE GROVE EXPOSURE: South
OLIVE GROVE ALTITUDE: 300 meters above sea level
SOIL: Permeable calcareous
AVERAGE TREES AGE: 15 years

PRODUCTION METHOD

HARVEST: Early October
PICKING SYSTEM: Hand picking
EXTRACTION SYSTEM: Cold extraction (within 12 hours from harvest)
STORAGE: Nitrogen – Controlled temperature

PROFILE & SENSORY QUALITIES

FRUITY ATTRIBUTE: Medium-light
COLOUR: Green with yellow straw hues
AROMA: Intense green tomato
FLAVOUR: Hints of spicy with a strong sensation of fresh grass and green tomato. Balanced bitter and spicy
PAIRINGS: Soups, vegetables and bruschetta,
as well as in sauces preparation

MISCAZZÈ

 

PRODUCTION

VARIETY: Siracusana, Biancolilla, Nocellara, Tonda Iblea
PRODUCTION AREA: South eastern Sicily
OLIVE GROVE EXTENSION: 25 hectares – 2.500 trees
OLIVE GROVE EXPOSURE: South
OLIVE GROVE ALTITUDE: 300 meters above sea level
SOIL: Permeable calcareous
AVERAGE TREES AGE: 15 years (except for SIRACUSANA – Secular)

PRODUCTION METHOD

HARVEST: First half of October
PICKING SYSTEM: Hand picking
EXTRACTION SYSTEM: Cold extraction (within 12 hours from harvest)
STORAGE: Nitrogen – Controlled temperature

PROFILE & SENSORY QUALITIES

FRUITY ATTRIBUTE: Medium-intense
COLOUR: Bright green
AROMA: Intense green tomato and artichoke
FLAVOUR: Balanced with lingering notes of bitter and spicy. Sensations of tomato and artichoke
PAIRINGS: Sea food dishes, meat and all vegetables

Cultivars

Tenuta CAVASECCA is situated at an altitude of 300 meters above sea level. Tonda Iblea variety accounts for 65% of the cultivated surface, while the remaining 35% consists of the cultivars Siracusana (Zaituna), Biancolilla, Nocellara and Oglialora (Verdesa).

The organic Extra Virgin Olive Oil D.O.P. CAVASECCA is obtained solely from olives grown on the estate, in full compliance with methods provided by the organic farming system.

The Protected Designation of Origin guarantees the validity of the declared origin, of production rules observation and of the
nutritional and organoleptic qualities. P.D.O. is not simply an acronym, it is a VALUE.

Production Process

HARVEST AND TRANSPORT

The olive harvest begins in October. The technique used is called “Brucatura”, which consists of manual detachment of the fruits from the trees. Olives are transported to the olive oil mill using perforated plastic cases within 12 hours since the harvest in order to ensure their natural freshness.

WASH

Once in the olive oil mill, the olives are washed with clean water in order to remove residual leaves and other impurities.

HAMMER CRASHING

The olives are crashed by steel hammers inside special containers. This phase produces an homogeneous mixture whose temperature is kept under control, since an overheating may damage the quality of the extracted oil.

MALAXATION

The malaxation is the action of slowly churning or mixing the homogeneous olives mixture. The churning allows the smaller droplets of oil released by the milling process to aggregate and be more easily separated. In order to obtain an high quality product, a low temperature is needed during the malaxation phase – from here comes the expression “Cold Extracted”.

CENTRIFUGATION

The olives mixture undergoes a centrifugation through a two-phase decanter. Centrifugation, for the diversity of specific weights, discards the residue and separates the vegetation water from the oil.

STORAGE

The oil is stored in stainless steel oxygen-free tanks. A modern nitrogen system enables to better preserve the oil quality, delaying the oxidation process caused by oxygen.

PACKAGING

The last phase of the olive oil production process is the packaging. First the Extra Virgin Olive Oil P.D.O. Monti Iblei is tested for chemical and organoleptic analysis as provided for by law. Then the bottles are filled with our olive oils, encapsulated and finally labelled.

Production Process

THE CONTRADA

The ancient and fertile Contrada CAVASECCA is located at the beginning of Iblei mountains, delimiting the Siracusa countryside. Inhabited since Neolithic times, during the Greek Age it was a forced passage between Syracuse and the sub-colonies of Akrai (now Palazzolo Acreide) and Kasmenai (now Monte Casale).

The location, the richness of the soil, the estate’s proximity to the UNESCO protected sites of Siracusa and Pantalica Necropolis, the valley of Noto with its Baroque architecture, make this a land where thousands of years of history are seasoned by the ancient tradition and expertise of olive cultivation.

THE CONTRADA

The ancient and fertile Contrada CAVASECCA is located at the beginning of Iblei mountains, delimiting the Siracusa countryside. Inhabited since Neolithic times, during the Greek Age it was a forced passage between Syracuse and the sub-colonies of Akrai (now Palazzolo Acreide) and Kasmenai (now Monte Casale).
The location, the richness of the soil, the estate’s proximity to the UNESCO protected sites of Siracusa and Pantalica Necropolis, the valley of Noto with its Baroque architecture, make this a land where thousands of years of history are seasoned by the ancient tradition and expertise of olive cultivation.

TENUTA

CAVASECCA

Carrying on a family tradition that prizes land, culture and art, in the 90s Antonio and Lucia Ficara bought Tenuta CAVASECCA: an inestimable arboreal heritage of 50 hectares. With their four children – Paolo, Silvia, Dario and Francesco – they start a business based on the ancient canons of beauty peasant and oriented to quality, creativity and style. The love for this type of cultivation and the desire to produce a P.D.O. organic olive oil, led the family to integrate the centuries old existing Siracusana, Nocellara, Biancolilla and Oglialora (Verdesa) trees, with thousands of Tonda Iblea trees.

At present, the organic and P.D.O. olive tree grove covers an area of 25 hectares, grown in the shape of lowered umbrella and spaced 6 metres apart.

Nowadays Dario, after his brilliant economics studies at Bocconi University in Milan and several professional experiences abroad, took the reins of the company with the same energy and passion of his parents.

Contacts

AZIENDA AGRICOLA CAVASECCA

Via Necropoli Grotticelle 8

96100 Siracusa

info@cavasecca.it