THE P.D.O. VENETO OLIVE OIL HAS A DELICATE BUT PRECISE TASTE, LEAVING A SLIGHTLY BITTER AFTERTASTE IF RECENTLY PRESSED
The P.D.O. has been inscribed in the community register with the denomination Veneto Valpolicella, Veneto Euganei e Berici, Veneto del Grappa P.D.O. The Veneto Valpolicella olive oil is obtained by the Grignano and Favarol varieties of olives.
The P.D.O. Veneto Valpolicella usually has a bright light green color. The bouquet is mainly characterized by the freshness of lemon leaves and lawn grass, typical of the Grignano variety, widespread in the area. Pleasantly set on the same vegetable tones, the pasta finds momentum through a highly calibrated spicy vein and a pleasantly bitter basis, before arriving to the long final with a mix of dried fruit aroma.
Veneto olive oil is obtained from healthy olives, that have been harvested directly from the tree by January 15th of each year. Only those mechanical and physical processes that do not alter the peculiar and original characteristics of the fruit are allowed during the extraction of the oil.
Each stage is very accurate: from harvesting - which is very quick - to transport and processing. When the olives arrive in mills, they have already been qualified for variety and origin: only healthy fruits are pressed, following prescribed times and temperatures. The steps of the production process are: washing; defoliation; removal of foreign bodies; milling; grinding and separation.
Finally, the oil is stored in a dark and fresh environment and is then bottled and packaged.