Extra Virgin Olive Oil Canino
Extra Virgin Olive Oil Canino
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Caninese extra virgin olive oil is the most authentic expression of Tuscia, the fruit of a family tradition that has cultivated and pressed olives for generations in the heart of Upper Lazio. Produced exclusively from Canino olives, hand-picked and cold-pressed within hours, this EVOO preserves all its aromas, fragrances, and precious nutrients.
With its intense golden-green color and vibrant aroma, our "Caninese" extra virgin olive oil is distinguished by notes of freshly cut grass, wild artichoke, and cardoon, with delicate nuances of almond and ripe tomato. Its balanced flavor, with a pleasantly bitter and spicy aftertaste, makes it perfect for enhancing simple and refined dishes, from bruschetta to grilled meats, from legumes to seasonal vegetables.
Each bottle is born in our family mill, where we monitor every stage of production to ensure an authentic, pure, and high-quality Extra Virgin Olive Oil. Thanks to our innovative packaging, the oil maintains its freshness for many months.
Available only in limited quantities, our Caninese EVO oil is a taste experience that speaks of Tuscia in every drop. Pre-order now and discover oil as it once was, pure and authentic.
Kneading
In the malaxer, the olive paste is stirred slowly and constantly. The goal is to facilitate the union of the micro-droplets of oil, which would otherwise remain dispersed, thus facilitating subsequent extraction. This is where temperature and time make the difference: too little and the oil remains trapped; too long or too hot and you risk losing its aromas and precious polyphenols.
Master olive millers know that each variety of olive responds differently: some need just a few minutes, others longer, and humidity and ripeness also influence the result. It's a delicate balance, made up of experience and sensitivity, that allows for an oil rich in aromas and health benefits.
Separator
After malaxation, the olive paste passes into the centrifugal separator , where the oil is separated from the vegetable water and pomace. It's a fascinating process: from a dark, compact mass, the green and golden thread of new oil finally emerges.
Decantation
Natural decantation follows, a period of rest that allows the oil to clarify naturally. Here, the experience of the master millers counts more than the machinery: they know that an oil left to settle for too long risks losing its freshness, while if bottled too early, it can become cloudy.
Bottling
After decanting, the oil is transferred to dark bottles that protect it from light and preserve its aromas. This is a moment of great care, as the freshness achieved in the mill must remain intact until it reaches the table.