EXTRA VIRGIN OLIVE OIL

-MONOCULTIVAR Casaliva-  

ORIGIN OF THE NAME

Comes from the historic road that accesses the family's olive grove.

OLIVE GROVE POSITION

In the towns of Gargnano

and Toscolano - Maderno

located on the western coast of  lake Garda.

HEIGHT (ABOVE SEA-LEVEL)

100 - 250 meters

VARIETY OF OLIVES

Casaliva 100 % .

TRAINING SYSTEM

Traditional with con sesti irregolari

e density of 300 plants/Ha.

HARVEST

End October - Mid November.

METHOD OF HARVEST

Manual cropping beated down with the use of single column stepladder and nets lying on the floor.

CONFERMENT

Within 24 hours from collection,

using perforeted crates.

MILLING METHOD:

Continuous cycle, cold pressing

( temp <27 c° ).

COLOUR

Gold with bright green reflex.

AROMA

Fresh and enduring, with a scent of

green olive and almond.

TASTE

Full, with comeback of almond and herbs.

Sweet at taste with a balance between bitter and spicy. Medium-high intensity.

100%  Olive

di   Nostra Produzione

     EXTRA VIRGIN OLIVE OIL

-MULTIVARIETALE-  

​

ORIGIN OF THE NAME

From latin proximus; 

meaning: close, near, next.

OLIVE GROVE POSITION

In the towns of Gargnano

and Toscolano - Maderno

located on the western coast of  lake Garda.

HEIGHT (ABOVE SEA-LEVEL)

250 meters

VARIETY OF OLIVES

Casaliva, Gargnà and minor varieties.

TRAINING SYSTEM

Traditional with con sesti irregolari

e density of 300 plants/Ha.

HARVEST

Mid November - End November

METHOD OF HARVEST

Manual cropping beated down with the use of single column stepladder and nets lying on the floor.

CONFERMENT

Within 24 hours from collection,

using perforeted crates.

MILLING METHOD:

Continuous cycle, cold pressing

( temp <27 c° ).

COLOUR

Yellow with light green reflection.

AROMA

Delicate and elegant, with herbal and fresh almond scent.

TASTE

Elegant, with vegetable comeback.

Pleasantly bitter, with a sweet and balanced end.