Description
Garda PDO extra virgin olive oil is obtained from the Casaliva, Frantoio, Leccino and Pendolino olive varieties. The designation can be accompanied by one of the following geographical specifications: Orientale, Bresciano or Trentino. These specifications have different production areas and different percentages of specific olive varieties in the groves.
Production Area
The production, processing and bottling-packaging area of Garda PDO extra virgin olive oil is within: 27 municipalities in the Province of Brescia, in the Lombardy region, for the Bresciano specification; 6 municipalities in the Province of Mantua and 19 in the Province of Verona, in the Lombardy and Veneto regions, respectively, for the Orientale specification; 11 municipalities in the autonomous Province of Trento for the Trentino specification.
Production Method
The olives must be harvested directly from the tree, either by hand or mechanically, by January 15th of each year. The oil extraction processes must take place within five days of the harvest.At least 55% of Garda PDO extra virgin olive oil, with the possible additional specifications of Orientale or Bresciano, is obtained from the Casaliva, Frantoio and Leccino olive varieties; no more than 45% of other varieties present in the olive groves may be used. The designation accompanied by the additional specification Trentino, refers to the product obtained from at least 80% of the Casaliva, Frantoio, Leccino and Pendolino grape varieties; other varieties present in the olive groves must not exceed 20%.
Appearance and Flavour
Garda PDO extra virgin olive oil is green to yellow in colour, varying in intensity, and has a mild or light fruity smell, a fruity flavour with well-balanced sweet notes, and a typical almond aftertaste.
History
Olive cultivation in the production area of Garda PDO extra virgin olive oil dates back to ancient times, as evidenced by the discovery of archaeological remains from the Bronze age and millstones from Roman times. The importance of olive cultivation in this area is also confirmed by references in many historical documents from various periods, including literary works by Catullo, Johann Wolfgang von Goethe and D’Annunzio.
Gastronomy
Extra virgin olive oil is a highly perishable food and must be stored correctly in order to maintain its organoleptic properties. It should therefore be kept in a cool, dark place at a temperature between 15 and 18 °C, away from heat sources and other foods that emit strong odours. The mild taste of Garda PDO extra virgin olive oil makes it an ideal condiment for dishes with a delicate flavour. It can be used raw or in cooked dishes, and pairs well with many foods: lake fish, meat, meat and fish carpaccio, salted meat, crudité, raw and cooked vegetables, sauces, bruschetta and low-fat cheeses. It can also be used in cakes and desserts, ice-creams or sorbets, and pairs perfectly with chocolate.
Marketing
The product is marketed as Garda PDO extra virgin olive oil and can be accompanied by one of the following geographical specifications: Bresciano, Orientale or Trentino. It is sold in glass or metal recipients of no more than 5 litres. The label must bear the indication Garda, followed by the wording Protected Designation of Origin (PDO), the sub-area, the European symbol and the harvest year of the olives. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging, together with the wording “olio Garda DOP”.
Distinctive Features
Garda PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil.
