The territory
In our region, the Veneto region, the plantation of olive trees has very old
roots, probably even before the Roman colonization. The olive cultivation of
the Veneto, lies at the extreme north of the geographical area of olive
cultivation and it is present throughout the hilly area from the east to the
west of the region, covering over 5000 hectares. The weather conditions,
sometimes with very cold winters, has contributed to distinguish the Veronese
olive cultivation from the rest of the country. In particular, the Grignano
autoctone olive variety, in the past left aside for its poor vigor and due to
its early riping, today it has been re-discovered and re-valued for its amazing
citrusy and apple sensory notes.
Olive Tree
Olive trees are grown on the hills in the East of
Verona. The most popular cultivars are:
GRIGNANO: a cultivar very diffused in the Lessinia hills. Constant
productivity, good resistant to cold temperatures and to 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 has a very good quality if the fruits are proceeded in a
short time after the harvest.
FAVAROL: a typical cultivar of
the Lessinia hills and Garda Lake. It is very sensitive to the cycling
productivity; when the pruning is not efficent, it tends to fructify every
couple of years. Good resistant to cold temperatures and to the olive knotn but
bad tolerance to dry seasons. The maturation is late and gradual. The olive
yield is abundant and the olive oil is very good. Our PDO Veneto
Valpolicella is composed 50% by Favarol variety;
FRANTOIO: originally from
Tuscany but 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 olive yield is and it gives a very good
quality olive oil;
LECCINO o LECCIO: originally
from Tuscany but well adapted to our areas. Good resistant to cold
temperatures, leaf spot and olive knot. The time of ripenessis very early and
concentrated; generally it is the first cultivar we pick up. The productivity
is constant and the olive yield is medium.
The Harvest
The quality of the 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 fo
the quality of the olive oil.
During the 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 place
under the trees. 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 olive oil produced. The olives must be processed as
soon as possible after the harvest, preferably within 12/24 hours.