Il cavallino

Gold Award - Il Cavallino

At Dubai Olive Oil Competition
Early Harvest Edition 2024

Ultra Premium Olive Oil

Explore the Exquisite Legacy of Italian Olive Oil

Italy, a nation steeped in art, history, and sunlight, is celebrated worldwide for its extraordinary olive oils. These liquid gems stem from centuries-old wisdom handed down through generations in a land where the olive tree is not just a plant, but a cornerstone of culture and heritage.

In 2024, this Italian olive oil was scrutinized by the world’s foremost connoisseurs, comprising an elite panel. Achieving scores from 90 to 100 out of 100, this olive oil has earned the prestigious title of Ultra Premium Olive Oil. Awarded a gold medal, this accolade cements its status as one of the globe’s premier olive oils.

Such an achievement does not come by chance; it is the culmination of relentless dedication to excellence and thorough attention to every facet, from selecting the finest olives to the art of pressing them. It embodies a commitment to passion, perseverance, and precision.

Thanks to Best Olive Oils Store, this exceptional olive oil will soon be available in the most beautiful capitals of the world. You will find it in our stores and on our website. We invite you to continue your visit on this page to discover all the necessary information and fully enjoy the excellence of this olive oil.

Azienda

The Salvadori of " Il Cavallino " are born in Montescudaio, a small hilltop village a few kilometers from the sea of ​​Cecina, where woods, vineyards and olive groves welcome those who approach it.

For a tourist of several years ago it was not difficult to find Pietro with his sons Pasquino and Salvo in their countryside, intent on taking care of their olive trees and their vines, ready to offer a "gotto" of wine to anyone who stopped to exchange four Chatter.

With the passage of time our olive groves have grown, they have gone down to the valley, to cover a good part of the countryside bordered by the localities of Montescudaio, Bibbona and Cecina, some have been renewed, others are secular.

If you take a tour of our places it will not be difficult for you to see some of us who, with the commitment and passion of all time, take care of the olive trees.

For a decade we have moved to the countryside of Bibbona, coloring the land with the silvery green of the olive tree while remaining firmly anchored to our origins in Montescudaio, where among other things, many of our olives still grow, pressed in the family mill.

Despite having a limited production, the Extra Virgin Oil "Il Cavallino" has admirers all over the world, given that every year, the tourists who try it on the tables of our area, take it with them as a souvenir of Tuscany.

 COMPANY

The Salvadori family, who produces "Il Cavallino" extra virgin olive oil, are natives of Montescudaio, a small village nestled in the hills near the coast of Cecina, where woods, vineyards and olive groves welcome travelers passing by.

Many years ago, a visitor could find Pietro Salvadori with his sons Pasquino and Salvo working in their fields, tending their olive trees and vineyards, always ready to offer a "gotto" (sip) of wine to friends or strangers who stopped to visit.

Over the years, the Salvadori olive groves have expanded from the hills of Montescudaio down into the valleys of Bibbona and Cecina. Today, if one passes by our farm, they will likely find the fifth generation of Salvadoris still tending to the family olive trees.

The Olive Oils

The origins of olive oil are dated back to the origins of the Mediterranean culture. Around 1000 b. C. the olive-trees, probably coming from Palestine, were introduced in our peninsula.
Tuscany has always been an ideal place for the growth of olive-trees because of its climate and fertile land.
All these reasons favoured the development and improvement of the art of cultivation of olive-trees so that with the passing time it has become unique and incomparable.
Maybe all of you do not know that the extra virgin olive oil is the only fundamental food obtained directly from the fruit itself. The squeezing is done mechanically, but it must not alter the temperature of the mixture during the pressing.(cold pressing). In order to be extra virgin, the olive oil must have a percentage of oleic acid lower that 1%. The production of olive oil is given by different moments: harvesting, washing, pressing, decantation, centrifugation and filtering.

THE BENEFICIAL PROPERTIES OF THE EXTRA VIRGIN OLIVE

It improves the anti-oxidative process on the free radicals. It is a natural anti hypertension. It Lowers the values of the LDL cholesterol and the formation of atheromatous plaques. It enhances the metabolism of the liver and it reduces the glycemia (sugars within the blood).

The olive oil is a source of fundamental vitamins such as A, D, E and it facilitates the absorption of the others.

In addition to this, it is useful to prevent some cardiovascular diseases. (such as ictus, myocardium infarction and arteriosclerosis) 

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