Excursion tips

It is the result of a rigid  discipline of internal production. Only olives cultivated by members of the cooperative so rigorously orignating from the olive groves of the Brescia banks of Lake Garda can be used for the production of this quality oil.

Main cultivar:   Casaliva , Frantoio, Leccino
esser cultivar: Pendolino, Miniol, Trepp, Baia, Regina del Garda, Gargnà, Mitria
area of production: western Lake Garda
system of harvest: mechanical / facilitated
method of extraction: continuous three cycle phase characteristics: fruity light olive green. The smell sensations are of fresh grass and sweet almond.

The taste is fine with decided notes of bitter and spicy balanced between them. The colour is bright yellow with evident green reflections.
use: if you recommend the use when raw and in gastronomic preparations for which an oil that accompanies without overpowering is required. It is matched to delicate tastes and dishes, starting with first courses with shellfish, fresh cheeses and medium maturing, dishes with a basis of lake or sea fish. Excellent condiment for raw and cooked vegetables. Extra virgin olive oil