The excellent organic extra virgin olive oil produced in Bardolino on Lake Garda and the best Italian organic extra virgin olive oil with infusion of aromatic spices from organic farming, known for their important beneficial properties. We offer you only the best extra virgin olive oil, all our oil comes from organic farming, buying it you will choose a high quality product, with particular attention to your health and respect for the environment and our wonderful planet.
In the spectacular setting of Gardalake lives and fructifies the olive tree that takes its name from the lake Olivo del Garda. Lake, olive trees, cypresses and rocks offer the idea of a sort of "happy island" where the quality of what is produced locally with local fruits goes well with the majesty of the environment. Producing oil on the steep slopes overlooking Lake Garda is no easy task and the difficulty does not appeal to all growers. It can certainly be said that the Garda lake olive tree has survived for centuries thanks to the attachment of local producers who often operate despite the meagre profits they manage to make from this crop. Olive stones were found on Lake Garda dating back to the Bronze Age, 1500-1000 BC.
Tradition has it that Garda lake Extra Virgin Olive Oil is obtained by cold pressing the olives of the area, picked by hand directly from the tree.
Organic Extra Virgin Olive Oil fromGarda Lake is classified among the best Italian extra virgin olive oils for acidity, having the percentage of oleic acid less than 0.60%, and for the state of freshness that this oil maintains after months from the date of production due to its high chlorophyll content. These characteristics have been highlighted by specific research on extra virgin olive oils produced on the shores of Lake Garda in places such as Bardolino. Research has shown that Garda Extra Virgin Olive Oil is free of pesticide residues, "ecologically clean" as it is organoleptically excellent and valuable.
These particular organoleptic qualities are due to the climate, the soil, the combination of varieties of olives characteristic of the area and the particular care taken in their harvesting and pressing.
The organoleptic characteristics of Garda lake Extra Virgin Olive Oil are:
- colour: intense to marked golden-green, for high chlorophyll content;
- perfume: delicate, light fruitiness of varying intensity;
- absence of anomalous flavours and odours, fruity with a sensation of sweet almond;
Used cold, it has been known for centuries as the best condiment. This Extra Virgin Olive Oil is also appreciated in the kitchen for its resistance to high temperatures (220°) during cooking. Its daily use is considered a guarantee of good blood circulation, given its cholesterol-lowering power.
Garda lake Extra Virgin Olive Oil is suitable to be enriched with vegetable essences. The Extra Virgin Olive Oil of Garda lake with garlic, the Extra Virgin Olive Oil of Garda lake with basil and the Extra Virgin Olive Oil of Garda lake with chilli pepper come to life.
Countless gastronomic recipes to taste the Extra Virgin Olive Oil of Lake Garda, with or without added vegetable essences. The best ones remain those that make use of it "raw" leaving all the organoleptic qualities intact.
The quality of an olive oil was, in the past, determined by its chemical analysis which estimated, for example, its acidity. This system, however, did not guarantee the goodness of organoleptic characteristics such as taste or fragrance, which still today must be evaluated by sensory evaluation. Precisely because sensory evaluation is, unfortunately, subjective and making it objective is a problem. However, it also means that we can determine for ourselves whether that oil is right for us.
Pour a soup spoonful of the oil under examination into a small glass (such as a plastic coffee cup). Place the palm of your hand on the cup and shake it for a few moments. Remove your hand, if present, you will be able to taste the volatile aromas, more or less strong, of fruitiness and other vegetable sensations (apple, tomato...). For the best tasting aspirate several times with both nostrils. The actual tasting takes place through the taste buds of the side walls of the tongue. Repeat the shaking of the glass covered by the palm of your hand several times in order to slightly raise the temperature of the oil inside. Pour a few drops of oil on the tongue and let it swirl in the mouth so that it reaches the taste buds. Then hold the glass under your nose and inhale several times to memorize the flavors/odors and expel the oil from your mouth. The bitterness and pungency of the oil and its possible defects (acidulous, metallic, wood-like taste, etc.) will come to light. The tasting can, of course, be repeated, but only after freeing yourself from the previous flavors or after having rinsed your mouth after chewing bread or apple.