Extra virgin olive oil is undoubtedly one of Italy’s finest products and olive trees are grown in almost every region. It is an ingredient capable of changing the taste in any preparation and for this reason it is considered one of the protagonists of Mediterranean cuisine and good food.
Olive cultivation spread throughout the Mediterranean basin in Roman times, but it is only in Italy that more than 500 different varieties have been selected thanks to the extraordinary biological diversity of agriculture. This exceptional taste distinguishes Italian extra virgin olive oil by its nutritional characteristics, purity, low acidity, and polyphenol content. The olives are harvested between October and December, depending on the degree of ripeness, which is shown by the change in colour of the fruit, which gradually turns from green to purple and then to black.
Production area: Bardolino (VR)
Organoleptic characteristics: Clear and golden green in colour. Cold extracted, balanced, medium fruity, slightly bitter, and spicy oil
