Three distinctive presentations, one centuries-old Italian olive oil tradition. Find the Frantoio Cavalli Extra Virgin Olive Oil made for your table, kitchen or pantry.
It began in Ripi, when Francesco Cavalli installed the family's first mill and olive press in 1781. Eleven generations later, the Cavalli family continues the same tradition, combining the experience accumulated over more than two centuries with modern olive oil production.
From a stone mill once powered by a donkey to today's latest-generation equipment, the technology has changed. The family's relationship with olive oil has not.
Delicate and lively, with a golden color and green reflections. Its aromatic profile recalls tomato and radish, while the palate remains balanced without pronounced bitterness or pungency.
BEST FOR
Fish · Fresh vegetables · Salads · Delicate dishes
Powerful and distinctive, with aromatic notes of fennel, mint and hay. On the palate it becomes bold, structured and characteristically peppery.
BEST FOR
Bruschetta · Grilled meats · Soups · Aged cheeses
Today, Frantoio Cavalli combines generations of experience with modern production technology. From cleaning and crushing the olives to temperature-controlled malaxation and extraction, each stage is designed to preserve the character of the fruit and the quality of the resulting Extra Virgin Olive Oil.
