Extra Virgin olive oil “Casaliva” Monoculture

The olives of Cà Bottura destined for the production of filtered extra virgin olive oil, are brought to a small mill that uses a modern processing system in which the olives are being processed using the “cold” method (temperature between 22 – 25°C). This happens in a continuous cycle with subsequent centrifugation. With this type of processing, raw extra virgin olive oil is obtained, which is then filtered through a large funnel and cotton balls at Cà Bottura. The result is a filtered extra virgin olive oil of very good quality with Cà Bottura label.