Origin
The origins of our farm date back to the 15th century, when
the duke Teodoro Lopes, by a deed dated November 3, 1471, from the Abbot Archimandrite Paolo Greco, notarized at the Notary De Angelis, he was received into the Casale of San Demetrio, with the right to cultivate its lands.
This agricultural oil tradition found its highest expression with Don Pasquale, a descendant of Teodoro, who set a goal of excellence in oil production, achieving national recognition and awards.
We find today, amid passion and dedication, all the history and memory, handed down from generation to generation, in today’s Gianluigi Cava Farm, which carries on the teachings of great-grandfather Pasquale.
Today
Today the company, led by Gianluigi Cava creates a superior quality Organic Extra Virgin Olive Oil, distinguished by its organoleptic qualities, fragrance, color and flavor typical of the cultivar.
The farm is located in the hills of San Demetrio Corone, between the Sibari plain and close to Sila Greca, where a unique microclimate develops, crossed by rugged mountains and surrounded by the sea, which is ideal for the olive tree.
The microclimate and geographic location, between the Pollino massif and the plain of Sibari, have always created ideal conditions for olive cultivation.
In fact, the Municipality of San Demetrio Corone is a member of the National Association of Oil Cities, a union that guarantees the production of oils that document adequate olive growing traditions, connected to environmental, historical and cultural values.
The Antico Frantoio Lopes carries on a true oil culture, where olive oil tradition and modern harvesting and processing techniques, become one, resulting in an Organic Extra Virgin Olive Oil of Excellence.
The olive harvest is carried out at the best time, which is when the so-called veraison, that is, the change in color of the fruit from green to purplish and then black, is 50 to 60 percent. It is at this precise moment that there is the highest concentration of phenolic substances, which give the organoleptic and nutritional qualities to the oil.
The techniques that characterize the harvest stage see only manual and mechanical procedures used.
The milling takes place cold, with a continuous cycle plant, within 12 hours of harvesting.