Olio Extra Vergine di Oliva
Olive growing is an ancient tradition in Quinzano, the northern limit beyond which it is impossible due to the climate.
Our extra virgin olive oil is exclusively made from our olives, mostly Grignano and Favarolo, the typical varietals of Valpolicella.
Our oil is delicate, not bitter, with a slightly piquant aftertaste and made from hand-picked, just ripe olives which are rapidly pressed.
Olives
Olives are grown on terraced hillsides to the north of Verona in particularly sunny positions at an altitude between 200-250 metres above sea level, practically on the northern limit of olive tree growth. Over 50% of the olives are typical local cultivars – Favarol and Grignano. The rest is Leccino and Moraiolo and other local cultivars, such as Pertegon.
The olives are harvested early without using mechanical means at the beginning of ripening within the first weeks of November and immediately crushed and cold pressed. The oil thus obtained is stored in steel containers until it naturally clears and the following spring it is ready to be bottled.
Sensory features
Sensory features
The oil is yellow with greenish hues, particularly when young. Its aroma is particularly fine and reminiscent of the original fruit. The palate reconfirms a fruitiness with aftertaste of almond, sweet with a slightly piquant finale.
The product is not filtered and deposit may form in the bottle. It must be stored in a cool, dark place
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