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The Harvest

The quality of olive oil is strongly influenced by the olive ripening degree, integrity of the fruit and time of harvesting. In order to obtain an extra virgin olive oil of high quality , the olives are harvested directly from the tree, by forced picking, without pest attack and at the right olive ripening degree. The harvesting is a very important moment for the quality of the olive oil.

During this phase all necessary precautions are taken to avoid the breaking or the squeezing of the fruit or the contamination of the soil. Harvesting can be carried out both by hand with the help of special tolls like combs, and with mechanical means making the olives fall on the nets placed under the canopy. In the last few years, new machines to ease work have appeared on the market, so that the harvest can take less time and be more efficient and guarantee a good quality of the olive oil produced. The olives must be processed as soon as possible after the harvest, preferably within 12/24 hours.


Olive Tree

Olive trees are grown in the hills in the East of Verona. The most popular cultivars are:

  • GRIGNANO: a cultivar very diffused in Lessinia hills. Constant productivity, good resistant to cold temperatures and the olive knot. It is a tree easily adaptable to new practise of pruning. The fruit matures earlier than Leccino and it is concentrated. The oil yield is low but fructification is high. The olive oil is very good quality if the fruits are proceeded in the short time after harvesting. Our Veneto Valpolicella D.O.P. is composed with 50% of Grignano.
  • FAVAROL: a typical cultivar of Lessinia hills and Garda Lake. It is very sensitive to the cycling productivity; when the pruning is not efficient it tends to fructify every couple of years. Good resistant to cold temperatures and the olive knot, bad tolerance to dry season. The maturation is late and gradual. The oil yield is abundant and the olive oil is very good. Our Veneto Valpolicella D.O.P. is composed by 50% of Favarol.
  • FRANTOIO: Original Tuscany cultivar and well adapted to our areas. Low resistant to cold temperatures and dry season, very sensible to olive knot. The productivity is good and constant. The maturation is late and gradual. The yield is good and give a very good quality olive oil.
  • LECCINO or LECCIO: Original Tuscany cultivar and well cultivated in Veneto. Good resistant to cold temperatures, leaf spot and olive knot. The period of maturation is very early and concentrated; generally it is the first cultivar we pick up. The productivity is constant and the oil yield is medium.


Soil

In Veneto olive growing has very ancient origins, probably before the Roman colonization; however wherever the Romans arrived and settled down, this typical Mediterranean tree was cultivated. In our region there are very different agricultural realities; nearby rational and productive facilities there are marginal olive trees. Here the cultivated cultivars are often not attractive for their characteristics and production, the density of the trees is inadequate or pruning is incorrectly performed and the consequence is wrong posture and productivity of the plants.

Therefore it is important to point out that, as in any other fructiferous plant, even for the olive tree selection, pruning, fertilization and plant health checks are vital elements in achieving good production, both in quantitative and qualitative terms. The adaptation of cultivars to environments of Veneto region was the result of bioclimatic factors and the work of selection.

Contatti

FRANTOIO BONAMINI S.R.L.

Loc. S. Giustina, 9A - Illasi - Verona - Italy
P.IVA 04166510232
Tel. +39 045 6520558 - Fax +39 045 6528133

Coordinate GPS:
Latitudine: 45.447278
Longitudine: 11.179489

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CREDITS: Future Smart