Delicate, balanced and harmonious, with a typical almond after-taste that makes it unique and recognisable among the PDO oils of the peninsula.
Its origins? Very ancient, because the use of olive groves on Lake Garda for food dates back to the third century BC. During the Renaissance, the typical terraces were created and today Garda PDO oil is one of the top five Italian PDO olive oils and is known and appreciated worldwide.
Whether raw or cooked, Garda olive oil blends beautifully with traditional dishes and is an indispensable ingredient for the reinterpretations and experimentations of the most innovative chefs. What about desserts? Have you ever tasted it with chocolate, sorbets and ice cream? It is the best.
Casaliva, Frantoio and Leccino are the most widespread cultivars and must be present for the PDO designation of Garda oil. But it is Casaliva that is the main cultivar and native to the Garda area, which is also called “Drizzar” here, because with its slow and late ripening it is said to be able to straighten out the fortunes of the harvest.
The properties and flavour of Garda oil express a rich region, between lake and mountains, but above all the water of the Garda that mitigates the harshness of temperature and humidity, making the Garda climate similar to the Mediterranean one.
Beautiful and unique places that are reflected in the flavours and fragrances of local food and wine, of which Garda oil is the undisputed king.
Oil is a food that is universally considered healthy. Its antioxidant properties and wealth of vitamins A, E and K make it a food and not just a condiment. A resource for the nutrition of us all, 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… and more!
