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Just like the ancient canopi jars where keepers of treasures, our box is meant to be a keeper of something unique. Total black with glossy details, our box is designed to be the ideal gift for any occasion. The inner foam will keep the glass bottle still and safe, guaranteeing at the same time the perfect conservation of the product.
The quality proof of the extra virgin olive oil now on your table. Hidden behind a wax seal, there is a message to you from the entire staff of Kanopo, inviting you to join us in a world full of rarities and quality goods.
Our glass bottle enclose the oil in a cold hug composed by balance and elegance. Nothing appear. Everything it simple is. Every question find a crystal clear answer immediately at the first sight: our extra virgin olive oil is how it shows itself, simple, perfect, unique.
In our label there is the celebration of a dissonant equilibrium, composed by parts apparently far away from each others but deeply tied by a symmetry that celebrates imperfection, the same marvelous imperfection that dominates human nature.
The absolute dignity of dust, of the soil and its traditions. The man and his work, his labor but also his passion. Black as the darkness from which everything begins. Carved by hand in the wood, is easy to still recognize the nerves of the trees.
Studied in every single detail to compose the perfect interlude between the wooden cap and the glass bottle, a bridge between two ideas, two concepts, but also conceived to maintain unchanged the quality of the product.
An extra virgin olive oil that bears the warm hug of the Sicilian sun. A kind of olive oil that mix its origins with the ancient greek mythos and the thousands of ethnicities that left their mark on this land during the centuries. This generates a extra virgin olive oil sweet and full-bodied, with an intense smell that recalls shades of tomato.
An extra virgin olive oil that can exalt every dish, especially roast meat, vegetable sides and, of course, fish recipes.
As a child, Maria used to play hide and seek among the olive trees, she lingered when her mother called for dinner e she run chased by the last sunshines that reached her peeping between the smelly olive green leaves. Now is Mariaa to lead the family business, a company born back in 1905.
Now Maria has a family of her own, a husband partner in life and business and children that play among the olive trees, as she used to. The company just celebrated its century of life and is obviously very changed during the years, but it never forgot its origins, its history that they narrate with proud alongside the history of their land.
Stage of the heroic adventures of Ulysses, of the deadly Scilla and Cariddi, home of the cyclops Polifemo. A harbor on the mediterranean life, a lighthouse in the night to unveil the secrets of the sea.
During the centuries many have called this land “home” with voices in thousands different languages. Phoenicians, carthaginians, greeks, ostrogoths, ottomans, arabs, norman. Everyone reached this land with the hope of a brand new future, everyone enriched it with their traditions and stories. And you can listen those traditions and stories still today, whispered among the cobblestone streets of villages centuries old.
The harvest starts in late September, when the summer, fierce young woman, steals some more time to Old Man Winter. With the faces glowing from the sun and the sweat, the men of Frantoi Beretta walks smiling towards the fields full of ordinated olive trees, escorted by golden sunshines. The harvest is rigorously made by hand only to preserve the little green gems, as the old tradition expects.
The olives are then passed in the oil mill, that transform them into a soft, oily paste. The paste will be then decanted to separate each single parts and from one of this will spring the sweet casaliva extravirgin olive oil.
An extra virgin olive oil unique in its kind, last heir of a millennial tradition. It enclose (seals) in itself the flavors of its land of origin, its home.
We can clearly recognize the delicate traits of fresh cut grass, still shimmering of dew, but also the marjoram and the inimitable mediterranean sign of rosemary, even a little taste of artichoke and fresh vegetables. All of this bound with a slightly spicy and bitter, delicate and light taste, perfect to magnify every recipe.
Antonio grow up among the olive trees. He deeply loves his land, as his father before him and now as his children. Every morning he wakes up with the sun and, alone, walks among his plants, carefully, regaining contact with his roots and checking that everything is in the right place. The farm is not the one his father built, anymore. The acres are twice as they used to be and the production grown a little. A lot changed from the ’70. But at the same time everything persists. A#####o and his children bear the same passion to work, to grew something rare and priceless.
Enclose between the snowy peaks of the Alps resides a special place, that lies outside time and space.
The Garda Lake is a unique spot, and not only for its unspeakable beauty. Its particular geographic position and its boundless expanse of emerald water makes it an oasi of temperate climate among the mountains, a climate that changes from shore to shore, a climate that grows extremely different kind of flora one next to the other.
Since the Prehistoric Era this little corner of Eden has attracted everyone who wandered on its shores. The first olive trees where brought in this land from the ancient romans themselves, and those same trees still lives today, bearing the same, delicious fruits.
The harvest starts in November, when the leaves, now tinted in red and gold, are almost gone to leave the stage to Old Man Winter. Wrap in their coats and blessed by the last sunshines that dare the upcoming breeze, the men of Antonio’s farm walks towards the fields at the first morning glimpse, the mist fading between their legs.
The harvest is rigorously made by hand only to preserve the little green gems, as the old tradition expects. The olives are then cold passed in the oil mill, that transform them into a soft, oily paste. The paste will be then decanted to separate each single parts and from one of this will spring the sweet Casaliva extra virgin olive oil.