The real heart of the Mediterranean diet is the olive oil. Its taste and organoleptic qualities can vary a lot according to the area of production. But what’s important, olive oil is a natural source of vitamin E, helps in in preventing cardiovascular disease and can lower so-called bad cholesterol while enhancing good cholesterol.
Btw, do you know that the already in 2013, the Mediterranean diet was included by UNESCO in the list of the intangible cultural heritage of humanity. And it means not only the cuisine itself, but also the traditions concerning processing, harvesting, sharing and consumption of food.
On Lake Garda olives grow in a rich territory, between lakes and mountains. Lake Garda, or Benaco, is the largest of the Italian lakes.
To the south it is surrounded by moraine hills left by the retreat of the glaciers and, in the highest and narrowest part to the north, it is enveloped by high mountain chains that give it the form and shape of a fjord and protect it, making its climate particularly mild and Mediterranean.
In the northernmost geographical position in Europe, on the Trentino side of Lake Garda, the particularly mild sub-Mediterranean climate allows the cultivation of olives.
Garda DOP Extra Vergin Olive Oil
Garda DOP Extra Virgin Olive Oil is distinguished by its naturally delicate flavour and elegance.
On tasting it is recognisable for the harmony of its organoleptic notes and for its light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique.
The olives used for the production of the extra virgin olive oil with Protected Designation of Origin “Garda” come from the olive-growing areas of the provinces of Brescia, Verona, Mantua and Trento.
When consumed, Garda DOP oil has the following characteristics
– colour ranging from green to more or less intense yellow
– medium or light fruity aroma
– fruity flavour, hints of sweetness and a typical almond aftertaste.
Maximum acidity in oleic acid 0.5%.