EREDI DI ELVIRA DE LEO

Our history The De Leo di Bagnara for centuries has been known for having managed its vast possessions with great resourcefulness, intuition, tenacity and generosity. The Covala company has always been considered the flagship of the family. The Covala Fund reached the De Leo family in part with the purchase of 1806 by the Duke of Bagnara Don Carlo Ruffo, who in turn had purchased it, on May 10, 1594, from the University of Seminara. Elvira De Leo, having inherited from his father Antonio not simply olive groves but the passion, respect and love for the earth, decided in the 80s to carry on the family activity that began in the early 1800s. Together with her husband, Giuseppe Canale, they start the recovery of secular olive groves and the new system giving life to Kouvalaâ®, a name of Greek origin of the fund, which represents the continuation of the company's history and the birth of our brand. Today in the management of the company, the daughters have been added, Paola and Giulia, who together with parents and competent and specialized staff, continue to work every year, through study and research, to always reach important quality standards for the company's products. Starting from 2019 in the company it is decided to offer new sensory experiences enriching the selection of products: the first ""thunder"" cultivar mandate system and the tomato puree and much more. The Kouvala Biological Extra Virgin Oil The Olivicola company extends over 70 hectares between centuries -old olive groves and new plants on which they dwell olive plants of autochthonous cultivar. Our organic extra virgin olive oil is not only the result of the pressing In cold but it is the synthesis of many actions: pruning in February, fertilizations and leaf treatments from March onwards, weekly checks from pre -inferior to invaiation, processing and cleaning of land from May onwards, collection from October e As a last act, the processing of olives exclusively in the company oil mill. Everything is under the careful eye of the family and staff who are an integral part and responsible for the company to guarantee the authenticity of the oil. The extra virgin olive oil produced will never be the same as that of the previous year because everything is natural that it is natural can never be standardized. The medium -sized corporate oil mill allows you to collapse the olives collected and cernitis directly in our land, the only ones we use to produce our organic extra virgin olive oil. The processing with the washing of the olives in the washing machine begins and, after the passage in the hammer frangher, they are placed in the gramolar tanks. The gramole continually remit the olive paste at cold controlled temperature, promoting the breaking of water-oil emulsion. The olive dough is introduced into the Decanter where the separation in part is partly solid, called sansa, and liquid part, that is, oil and water. Finally, the liquid part thus obtained is sent for the last transition to the centrifuge for a perfect oil-water division. The extra virgin olive oil produced is analyzed and struck in stainless steel cisterns under nitrogen.