Il cavallino

Gold Award - Il Cavallino Biologico

At Dubai Olive Oil Competition
Early Harvest Edition 2025

Premium Olive Oil

🥇 Il Cavallino Biologico vince la medaglia d'oro al DUBAIOOC 2025!​

Siamo lieti di annunciare che Il Cavallino Biologico, l'eccezionale olio extravergine di oliva prodotto a Bibbona, in Toscana, ha ottenuto la medaglia d'oro nell'edizione 2025 della Dubai Olive Oil Competition – Early Harvest.​

Questo AOVE è ottenuto esclusivamente da olive coltivate secondo i principi dell'agricoltura biologica, senza l'impiego di pesticidi, diserbanti o concimi chimici, e mira a incrementare la fertilità organica del suolo.

Le olive vengono raccolte a mano e frante entro 24 ore dalla raccolta, utilizzando un sistema estrattivo continuo a due fasi, che preserva le caratteristiche organolettiche dell'olio. ​

Al naso, l'olio presenta un profilo aromatico fruttato con sentori di erba fresca e carciofo, mentre al palato offre un gusto equilibrato con un amaro e piccante ben bilanciati.​Invitiamo tutti gli amanti del buon olio a scoprire questa eccellenza dell'olivicoltura italiana sul nostro sito: bestoliveoils.store​

Scopri l'eccellenza di Il Cavallino Biologico e porta nella tua cucina il sapore autentico della Toscana!

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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