Our extra virgin olive oil is still considered less fatty, more fruity, more flavourful, more stable and better balanced than the southern ones. Capezzana produces extra virgin olive oil from time immemorial. We have recently improved our processing technique, obtaining an oil which is more fruity, less acid and more refined in flavour. Our technique involves traditional cold crushing of the olives in granite mills. The pressing is replaced by centrifugal decanting.
Centrifugation is also a milder means of extraction, resulting in a finer quality.
Our new continuous method machinery also enables us to process the olives within 24 hours of harvesting. This eliminates noxious olive stock in the oil mill. Since we process the olives so quickly, we are able to pick the olives when they are perfectly ripe. This contributes to the fruitiness which makes Capezzana's Extra Virgin Olive Oil a superior product.