Extra virgin olive oil from Lake Garda is one of the most appreciated products internationally for its quality and delicate flavour.
What makes it unique is not only the ideal microclimate, but also the traditional production method that has been handed down for generations, guaranteeing a genuine product rich in history.
The Olive Harvest
The Garda oil production process begins with the olive harvest, which generally takes place between October and November, when the fruit reaches the right level of ripeness. Traditionally, the olives are harvested by hand or with the help of small combs, which respect the integrity of the fruit without damaging it. This technique, although slower than mechanical harvesting, allows the quality of the olives to be preserved and avoids the risk of oxidation, which could compromise their flavor.
Cold Pressing
Once harvested, the olives are taken to local mills, where the "cold pressing" takes place, a fundamental step to maintain the organoleptic properties of the oil. The pressing must take place within 24 hours of harvesting to prevent the olives from fermenting. In this process, the olives are ground together with the stone, obtaining a paste that will then be further processed.
The peculiarity of cold pressing lies in the fact that the temperature during oil extraction never exceeds 27°C. This method allows to preserve all the polyphenols, the natural antioxidants present in the oil, thus guaranteeing a product of the highest quality with distinctive aromatic notes .
Kneading and Separation
After crushing, the olive paste is subjected to the "gramolatura" process, an operation that consists of slowly mixing the paste to allow the oil molecules to aggregate. The next phase is the "separation", during which the oil is separated from the solid part (pomace) and the vegetation water. In traditional methods, this separation occurs by centrifugation, a delicate process that does not alter the organoleptic characteristics of the oil.
Filtration and Conservation
Once extracted, the oil is filtered to eliminate any residual water or impurities. It is then stored in stainless steel containers, in dark and cool environments, to maintain its qualities unaltered. Storage at controlled temperatures is essential to avoid oxidation and preserve the characteristic golden color and fruity flavor of Garda oil.
Characteristics of Garda Oil
The result of this process is an extra virgin olive oil with a unique and unmistakable taste: light, fruity and with notes of almond and artichoke. The "DOP (Protected Designation of Origin)" certifies the quality of the oil produced in this area, guaranteeing that each phase of production, from harvesting to packaging, takes place within a specific geographical area.
Why Choose Garda Oil?
The extra virgin olive oil of Lake Garda is not just a condiment, but a real ingredient that enriches dishes with its delicacy and its aromas. It is used both raw and in cooking, enhancing dishes based on lake fish, white meat and vegetables. The experience of tasting this oil, fruit of an ancient tradition and generous nature, makes every dish an opportunity to enjoy the culture and history of this magnificent region.