AREA OF PRODUCTION: This organic olive oil is made in the hilly regions of Lessini and the slopes around Lake Garda. All of the olives are grown at an altitude of at least 300 to 450 meters where organic farming is most effectively practiced. The position, altitude and the nature of the calcareous soils on which the groves are planted are perfectly suited to both the health and cultivation of the olives.

OLIVE VARIETIES: The olives destined for the production of the organic extra virgin olive oil come from the classic varieties from the Leccino, Frantoio, Favarol, Nostrano and Pendolino areas.

MAKINGTHE OIL: Before harvesting begins the olive trees destined for the production of the organic olive oil are catalogued and inspected as well as undergoing analysis by the organisation for organic control – AIAB. Once they have had the positive results from the inspection, they wait for the olives to reach full maturation (the point at which the change colour from green to purple) At the time of the harvest – from the end of October through November and December – trained personnel work with combs and mechanical pincers, ensuring the grapes are kept in optimum condition, to take the olives from the trees. They are then taken to the olive press where they will be milled during the next 24 hours. This scrupulous attention to detail ensures that the olives are kept in the best possible condition. Once in the olive press, only the organic olives harvested on that day are allowed in. This avoids any cross-contamination with nonorganic olives. Once the olives have been pressed, the cold filtered oil is put into Inox tanks where it is tested by the taste commission who will undertake further taste and chemical analysis before approving the oil for sale. With every bottle marked with it’s own lot number, guarantee of organic certification and the guarantee that its contents can be traced back to the mother tree – the customer has the maximum level of protection.

OIL CHARACTERISTICS: The organic extra virgin olive oil is particularly delicate, without the loss of an intense, deliciously fruity aroma. The colour is yellow – gold, with tinges of green. Made from the pure juice of the olives, this oil is rich and wholesome and very good for ones health. Such benefits can only be found in those oils that have been made from such scrupulous methods – from the method of cultivation, to the maturation of the olive, to production and finally, storage.