Trappeto di Caprafico
The Masciantonio family has been working with olives since 1874, producing not only extra virgin olive oil, but also pates and olives in brine. Azienda Agricola Tommaso Masciantonio is located in Casoli, a town in Abruzzo in the province of Chieti. If the purchase of an oil mill, in the years immediately following World War Two, was a fundamental event in the history of the company, the technological innovations of the following decades have also played a decisive role. In any case, respect for tradition has remained unchanged; still today, for instance, a cold pressing system is used;
The great quality of the oil is linked not only to passion and experience, but also to the presence of centuries-old olive trees and native monocultivars. The foothill climate, effective in keeping insects away, also makes its contribution.
Once harvested, the olives arrive quickly at the oil mill. Olives are defoliated and washed, and then crushed in granite millstones and ground. Once the olive paste is obtained, it is layered and pressed. It is only at the end of these operations that the separation of the oil takes place.
However, in order to bring to the table a product of superior quality, the oil must be preserved in a way that respects its excellent organoleptic properties. For this purpose, Azienda Agricola Tommaso Masciantonio stores the oil in stainless steel tanks, saturated with nitrogen and crammed in rooms with controlled temperatures (between 15 and 18 degrees). This protects them against oxidation;
Some of the best-known products are lemon oil, obtained with cold-pressed olives and fresh lemons, and saffron oil, a gourmet excellence based on extra virgin olive oil subjected to natural decantation and saffron threads from the Navelli plateau.