Extra Virgin Olive Oil DOP Garda Bresciano · 이탈리아

Production area: hilly area of ​​Valténesi and Garda Bresciano coast. Variety of olives: Leccino, Casaliva Frantoio for over 55%. Adult plants (approx. 50 years old) grown in polyconic pots. Harvesting and milling period: from mid-October to mid-November. Time from harvest to milling: does not exceed 24 hours. Milling method: continuous cycle, with hammer crusher and centrifugal decanter. Cold extraction. Color: green, more or less intense depending on its maturity. Acidity: the harvest and the pressing of the olives carried out in a timely manner make it possible to obtain an oil with very low acidity (0.2% – 0.3%). The PDO Extra Virgin Olive Oil is a quality oil and is recommended for use raw. Due to its high digestibility, its pleasant taste, its therapeutic and nutritional properties, which make it one of the most genuine and healthiest of food products, Extra Virgin Olive Oil is the main “dressing” of the Mediterranean diet, suitable also in the diets of young children.