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Cindy Davenport, proprietaria di Floral Studio & Gift Designs by Cinport in Florida, Stati Uniti
Cindy Davenport, proprietaria di Floral Studio & Gift Designs by Cinport in Florida, Stati Uniti
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Cascavilla was founded by Antonio Cascavilla back in 1968. This is the story of a small land in Apulia assigned to the Cascavilla family following the Agrarian Reform of 1950. Today Cascavilla is a key player in Italy for organic farming. CASCAVILLA OIL DAY THE TIMELINE OF ORGANIC FARMING 5.30 A.M Harvest day has arrived, after a long year of gentle care and patient waiting. 7.00 AM We work with our arms outstretched towards the branches, picking olives. They slide down our hands one by one, and within seconds they are in the boxes. It is a silent celebration. Savoury and fresh, they are the young fruit of an ancient craft. 12.00 PM Let's start with defoliation and deramification. We then continue with washing and pressing, the moment when the olives are pressed with millstones. The olive paste is pressed and reaches a maximum temperature of 26 degrees, after which it passes through the extractor from which the oil - now separated from the water - is obtained in its purest form. 3.00 PM Stored in steel tanks under nitrogen, Cascavilla oil is ready to be packaged.
Cascavilla was founded by Antonio Cascavilla back in 1968. This is the story of a small land in Apulia assigned to the Cascavilla family following the Agrarian Reform of 1950. Today Cascavilla is a key player in Italy for organic farming. CASCAVILLA OIL DAY THE TIMELINE OF ORGANIC FARMING 5.30 A.M Harvest day has arrived, after a long year of gentle care and patient waiting. 7.00 AM We work with our arms outstretched towards the branches, picking olives. They slide down our hands one by one, and within seconds they are in the boxes. It is a silent celebration. Savoury and fresh, they are the young fruit of an ancient craft. 12.00 PM Let's start with defoliation and deramification. We then continue with washing and pressing, the moment when the olives are pressed with millstones. The olive paste is pressed and reaches a maximum temperature of 26 degrees, after which it passes through the extractor from which the oil - now separated from the water - is obtained in its purest form. 3.00 PM Stored in steel tanks under nitrogen, Cascavilla oil is ready to be packaged.
