Delicate, balanced and harmonious, with a typical almond aftertaste that makes it unique and recognizable among the PDO oils of the peninsula.
Its origins? Very ancient, because it dates back to the third century B.C. that olive groves on Lake Garda were used for food purposes. In the Renaissance, typical terraces were created, and today Garda DOP olive oil excels among the five Italian DOP olive oils and is known and appreciated worldwide.
Whether raw or cooked, Garda oil marries traditional dishes to perfection and is an indispensable ingredient for reinterpretations and experiments by the most innovative chefs. What about desserts? Have you ever tasted it paired with chocolate, sorbets and ice cream? It is superlative.
Casaliva, Frantoio and Leccino are the most widespread cultivars and must be present for the DOP designation of Garda oil. But it is Casaliva that is the main cultivar and indigenous to the Garda area, which is also called “Drizzar” here, because with its slow and late ripening it seems it was able to right the fate of the harvest.
The properties and flavor of Garda oil express a rich territory, between lake and mountains, but above all the water of Garda that mitigates the harshness of temperature and humidity, making Garda climate similar to the Mediterranean one.
Wonderful and unique places reflected in the flavors and fragrances of local food and wine, of which Garda oil is the undisputed king.
Oil is a food universally considered healthy. Its antioxidant properties, richness in vitamins A, E and K make it food and not just a condiment. A resource for the nutrition of all of us, including frail people, pregnant mothers and, of course, babies, who can already take two or three tablespoons a day. A true panacea from 0 to 99 years of age-and more!
