Olio extravergine di olive della Valpolicella

The extra-virgin olive oil of Valpolicella made from Grignano, Favarol, Pendolino and Leccino olives. The organoleptic characteristics of this fragrant oil make it the perfect seasoning to enhance the flavor of soups, meat or vegetables


Olives: Grignano, Favarol, Pendolino, Leccino.
Vineyard area: On the top of limestone calcareous hills in the communes of Fumane and San Pietro in Cariano, at an altitude of 180/250 metres above sea-level.
Yield: Variable yield from 10 to 15% depending on the year.
Harvest Date: Hand picking at the beginning of November and daily processing.
Elevage: It is best served with soups, or with cooked vegetables, salads, meat and bruschettas.


Ideal for soups, cooked and raw vegetables, meats, bruschetta.