D.O.P. Extra Virgin Olive Oil (Garda Brescia)

Among the DOP (Protected Designation of Origin) recognitions issued by the European Community for the prized food products of our Europe is that for Garda oil. Of ancient and well-known tradition, Garda oil is produced at the most northern latitude in the world thanks to the microclimate of Lake Garda.
This climatic situation makes it almost always immune from olive parasites, which require much warmer temperatures for their reproduction. It is a very valuable oil, light and fruity, rich in chlorophyll, savory and harmonious. It harmonizes and embellishes salads, enhances the flavors of fish and meat, and makes any quality fry excellent.

The organoleptic characteristics of Garda DOP Extra Virgin Olive Oil are as follows:

• Color: intense to marked green-gold, due to high chlorophyll content;
• Perfume: delicate, light fruity of varying intensity with a sensation of sweet almond.

Garda DOP Extra Virgin Olive Oil is subjected to periodic checks by a commission of experts who take samples from the producing farms and subject them to rigorous analysis. The certification of Garda DOP oil is carried out by CSQA, the body appointed by the Ministry for Agricultural Policies.

Sensory analysis of “Garda Bresciano” DOP Extra Virgin Olive Oil

Color: from green to yellow
Smell: light or medium fruity
Taste: Fruity with a slight bitter and spicy sensation, almond aftertaste
Acidity: not exceeding 0.6 grams per 100 grams of oil

Aromatic olfactory sensations that can be found in the “Garda Bresciano” DOP extra virgin olive oil

Unripe – aromatic herbs such as mint, sage, rosemary – flowers – fresh leaf – almond – pine nut – apple – banana – vanilla – tomato – lettuce – artichoke.