VENETO OLIVE OIL
Olive growing is said to have started in the Veneto Region in Roman settlements…
Olive growing is said to have started in the Veneto Region in Roman settlements. Evidence of olive groves in the area dates to the Early Middle Ages. The good exposure and the protection against cold currents offered by the slopes have spurred the spread of olive groves in the area.
The primary feature of the produce is the traditional cold pressing of select, healthy fruit, hand picked using a rake or a pincer to pull them directly from the branches. Pressing takes place just a few hours after picking to avoid spoiling. Pressing is done by traditional methods to preserve the organoleptic qualities of the picked olives. Nature bestows a propitious climate and ideal land contours, but it is man’s toil that makes this oil special. All together, these factors give the product distinctive organoleptic features that are fully appreciated whether the oil is served cold, uncooked, or hot, since this type of oil resists well at a high temperature and maintains its flavours splendidly during all types of cooking. The maximum acidity of the oil expressed as the quantity of oleic acid does not exceed 0.5-0.6 grams per 100 grams of oil.