EVOO Veneto

It's well known that ancient Romans, upon conquering new territories, allocated much of it to the soldiers who contributed to the conquest, encouraging them to cultivate the land.

It's highly likely, therefore, that olive cultivation in the Veneto region, particularly in Verona, was introduced by Roman settlers.

To find certain evidence of olive cultivation in Verona, however, one must turn to the Early Middle Ages.

In areas like Valpolicella, Valpantena, and Val d'Illasi, the favorable exposure and protection from northern cold currents gradually allowed olive cultivation to expand, reaching the hills of Vicenza up to Pove del Grappa, Asolo, and the slopes of the Berici and Euganean Hills.

Regarding Pove del Grappa (Vicenza), records indicate the presence of olives as far back as 1263, listed in an inventory of land properties belonging to Ezzelino da Romano. By the 1400s, it's reported that "the oil pressed from Pove's presses amounted to around 6 quintals."

From Roman times to the present, Venetian olive growing has experienced various phases: from periods of development, fueled by the interest of large ecclesiastical properties in a product valuable not only as food but also for lighting and religious purposes, to times of crisis caused by imports from the Venetian Republic's central and southern territories. This was exacerbated by periodic climatic effects, such as severe winter frosts during the 18th and 19th centuries, which led to the death of a significant percentage of olive trees.

Subsequent recoveries were sometimes hindered by farmers' preference for other more profitable crops, such as vineyards and mulberries, during the 19th century. This led to a significant decline in local olive cultivation and the closure of numerous oil mills.

A certain revival occurred after World War I and intensified during World War II, partly due to initiatives by the Savings Bank of Verona.

Later, thanks to a law (no. 839 of July 26, 1956) granting specific benefits, plantations resumed at a good pace. It's estimated that between 1956 and 1962, around 75,000 olive trees were planted in the Veneto region.

The spread of olive cultivation, originating from the Levant and gradually reaching inland Mediterranean areas like Provence, the shores of Lake Garda, and the Venetian hills, undoubtedly brought about a distinct form of civilization. Legislative measures concerning olive oil and its importance as a prized commodity for trade and consumption bear witness to this.

In this perspective, Veneto's olive trees acquire a special significance, embodying not just culinary tradition but also cultural and historical heritage.

FEATURES

ORIGIN AREA:

• Valpolicella (Veronese hills - Province of Verona)

• Euganean and Berici Hills (Provinces of Padua and Vicenza)

• Pedemontana del Grappa (Provinces of Vicenza and Treviso)

OLIVE VARIETIES:

• Grignano, Favarol at least 50% (Veneto, Valpolicella)

• Leccino, Rasara at least 50% (Veneto Euganean and Berici)

• Frantoio, Leccino at least 50% (Veneto del Grappa)

HARVEST METHOD:

By hand or with combs on nets or cloths

EXTRACTION METHOD:

Traditional or continuous plant

COLOR:

Yellow, intense to marked golden green

ODOR:

Light fruity, fruity of various intensities

FLAVOR:

Fruity with a slight bitter sensation and a musky aftertaste

ACIDITY:

Total maximum acidity (oleic acid) not exceeding 0.6%

PEROXIDE NUMBER:

≤ 11 Meq02/Kg

SCORE ON THE PANEL TEST:

7.5

IDEAL USE:

Used raw, a small amount adds flavor to dishes and enhances their taste, withstands high-temperature cooking like frying