Tenuta Cavasecca EVOO is extracted only from the olives produced by the farm, in full compliance with the methods provided by the organic farming regime.
Firrisa is obtained from our Tonda Iblea trees. The olive harvest begins in mid-September. The system used is that of hand picking in order to minimize the risk of olives damage. The olives are then milled within 6 hours of collection through a cold extraction system. Finally, the EVOO is stored with the usage of nitrogen and at controlled temperature.
Firrisa Tenuta Cavasecca is characterized by a medium-light fruitiness. The bitterness and spicyness hints are perfectly balanced. The aroma of freshly cut fresh grass and green tomato is manifested in all its evidence.