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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. 



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

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CREDITS: Future Smart