Our Oils
L’OTTOBRATICO
OLEARIA SAN GIORGIO
46° PARALLELO
AGRARIA RIVA DEL GARDA
PRIMO
FRANTOI CUTRERA
IL SINCERO
AZIENDA AGRARIA VIOLA
VILLA MAGRA GRAND CRU
FRANTOIO FRANCI
CORATINA
MIMÌ
| CULTIVAR | Ottobratica | |
| INTENSITY |  |
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| AVERAGE AGE OF OLIVE TREE | 200 years | |
| SOIL QUALITY | Medium texture soil | |
| HARVESTING SYSTEM | By hand and using a mechanical arm |
The name evokes the cultivar it is made from, the Ottobratica. An exceptional interpretation of this indigenous varietal of small, elongated olives, this oil is striking for its slightly cloudy golden yellow colour. It features a delicate, surprising aroma, with a vigorous and persistent aftertaste and sparks the immagination with its notes of fresh grass, crisp apple and forest understory. Bitterness and pungency at the palate are limited and balanced, and followed by a pleasant, sweet almond aftertaste. It is delicious used in frying. An ice cream made from it is sublime and it is perfect for mayonnaise. Ottobratica is ideal as finish on steamed shellfish, boiled fish and grilled white meat. On cultivated mushroom dishes it has no rival.
| CULTIVAR | Casaliva | |
| INTENSITY |    |
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| AVERAGE AGE OF OLIVE TREE | 200 years | |
| SOIL QUALITY | Morainic, generally very shallow soil | |
| HARVESTING SYSTEM | By hand and using a mechanical arm |
Made using exclusively the indigenous Casaliva cultivar, this oil is light-medium fruity with a deep yellow colour and light green hues. Its aroma releases the elegant fragrance of aromatic herbs and almond. The aromatic qualities continue on the palate. Following that, the palate is washed over by a subtle pungent hint achieved with polyphenols, and distinctly spicy undertones. Its origins can be perceived in the pairings, as it releases its personality best when served with local culinary specialities, including lake seafood and “carne salada” and tender Trentino spinach dumplings. Vegetable lovers will appreciate it with roasted red radicchio, cooked greens, chicory, and vegetable lasagne.
| CULTIVAR | Tonda Iblea | |
| INTENSITY |  |
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| AVERAGE AGE OF OLIVE TREE | 300-500 years | |
| SOIL QUALITY | Limestone | |
| HARVESTING SYSTEM | Handpicking |
This oil immediately states its identity as a Tonda Iblea cultivar. Intensely balanced, harmonious and supremely versatile. The aroma is fresh and fruity, with lively notes of green tomato and fresh cut grass. It is full-bodied on the palate, with bitterness and pungency perfectly balanced. Its full flavour is enticing, elegant and herbal. It brings out the best in roasted meats, elevates bruschetta and makes salads seductive. It is an essential ingredient with fish. It can elevate a simple tomato sauce to haute couture.
| CULTIVAR | Moraiolo | |
| INTENSITY |  |
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| AVERAGE AGE OF OLIVE TREE | Secular | |
| SOIL QUALITY | Stony limestone | |
| HARVESTING SYSTEM | Hand-picked and assisted |
Made from the Moraiolo olive, the oldest varietal of this location, it expresses the local spirit. This extra-virgin oil features extraordinary complexity and elegance. With an emerald green colour and splashes of gold, its aroma is broad and complex, distinguished by vegetal notes of field grass, redolent of artichokes and lesser calamint. On the palate, it is fine and full-bodied, with notes of wild cardoon, chicory, sweet almonds, black pepper and cinnamon. Strong bitterness, pungency distinct and persistent. When used in cooking, it enhances the flavour of bean soups and is exceptional on grilled meat and game. It is delicious with well-aged cheese and is ideal as topping for orange and mandarin sorbets.
| CULTIVAR | Frantoio | |
| INTENSITY |  |
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| AVERAGE AGE OF OLIVE TREE | 25 years | |
| SOIL QUALITY | Stony | |
| HARVESTING SYSTEM | Handpicking |
The height of excellence of Frantoio Franci, an oil of superior elegance, complexity, structure and persistence. Made with the finest olives of the Frantoio cultivar, Grand Cru is produced in a limited quantity every year. The aroma is complex and elegant, enriched by nuances of flower and sour cherry that expand to the fresh flavours of green almond, kiwi and artichoke: on the palate, it is generous, sweet in the beginning and developing into an appropriately balanced bitter taste. A spicy, harmonious and complex pungency grows from there, leaving behind a persistent and aromatic aftertaste. The Grand Cru is exceptional drizzled on salmon or tuna tartare, beans, chickpeas and vegetable soups; red meat and strongly flavoured fish. It is also excellent with soft cheese, on ricotta and spinach tortelli, rice or pasta dressed simply with shaved parmesan cheese.
| CULTIVAR | Coratina | |
| INTENSITY |  |
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| AVERAGE AGE OF OLIVE TREE | 50 – 90 years | |
| SOIL QUALITY | Clayey and limestone with a rocky base | |
| HARVESTING SYSTEM | Hand-picked with mechanical assistance |
Indigenous pugliese cultivar, the Coratina olive produces a full-flavoured EVO, with a fragrant flavour, perfectly balanced between fruity, spicy and bitter. Its deep green colour and fruity aroma envelop the senses to reveal striking notes of leaf and artichoke and elegantly piquant undertones. On the palate, Mimì Coratina is redolent of leafy vegetables, fresh almonds and field chicory. Its fluidity on the palate is exceptional. It is at its best on a simple bruschetta, as finish to baked custards and is sublime on all pugliese dishes, including fava bean soup with chicory.