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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vini IGT |
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Vini Classici Veronesi |
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Linea Fabriseria |
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Grappe |
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Olii |
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Olio Extra Vergine di Oliva
The olive oil produced in the hills near Verona, particularly in the Valpolicella area, enjoys a degree of renown.
The particularly favourable microclimate has allowed the widespread cultivation of olives as well as vines.
On the basis of existing regulations, in order to claim the title of extra-virgin olive oil the oil must satisfy the following requirements:
- Extraction from the olives using simple methods of an exclusively mechanical and physical nature
- Acidità of not more than 1%
- "absolutely perfect taste"
Perfection can only be reached if all the operations involved in the production of the oil are correct.
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Agronomical notes
| Production area |
The hills of Valpolicella Classica |
| Olive varieties |
Favarol, Leccio, Frantoio, Grignano |
| Harvesting system |
picking by hand, allowing the olive sto remain intact |
Production technique
- Hand picking
- Rapid transportation for immediate processing of the olives
- Removal of leaves and washing with water
- Grinding with mill wheels
- Extraction using discontinuous system (pressing)
- Centrifugation with separation of the oil from the vegetation water
- Filtration
- Maturation and conservation
- Bottling
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Oil description
| Appearance |
Naturally clear |
| Colour |
Green with golden glints |
| Aroma |
Continuous, full and persisten |
| Taste |
Fruity, delicate with sweet, almond hints |
| Density |
Average fluidity |
| Use |
Uncooked with fish, meat and vegetables |
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