The Cavazza family has lived in Valtenesi since 1870. It is the love for the land, for its colors and for the magic of this corner of the lake that lead to the commitment to safeguard and enhance the territory and its products.

Garda DOP Extra virgin oil

The Garda DOP Extra Virgin Olive Oil of our production is obtained exclusively from the pressing of the olives harvested from the Casaliva, Frantoio and Leccino olive tree cultivars grown on our territory and meet the requirements and control of the production regulations recognized in 1997 by the European Union and supervised by the CSQA certification body (GU n. 235 of 09/10/15 – GU n. 261 of 09/11/15 – GUUE C 131 of 14/04/2016).

Our Olio Garda DOP stands out for its colour of varying intensity, depending on the production of the year, from green to yellow and for its genuine, slightly sweet and delicate flavor, reminiscent of the scents of the fresh grass and the aromatic herbs that grow spontaneously in our fields. The most sensitive palates are able to grasp the subtle nuances of artichoke and the light aftertaste that reminds of almonds.

It is also distinguished by the acidity expressed in oleic acid lower than 0.5%, by the number of peroxides lower than 14 Mq / kg and is rich in bi-optic phenolic substances. These give the oil a natural resistance to oxidation and therefore a longer shelf life.

Recent studies have shown that the natural presence of some compounds of the family of active biophenols, naturally present in extra virgin olive oils, are involved in the protection mechanisms on the onset of some chronic-degenerative diseases such as arteriosclerosis and cancer, and on inflammatory phenomena in general.

Extra virgin olive oil

Our extra virgin olive oil is obtained exclusively from the pressing of olives harvested from the olive tree cultivars Frantoio, Leccino and Pendolino that are grown on our territory. The olive fraction of the Casaliva cultivar is present in minimal quantities.

These cultivars give our extra virgin olive oil a colour tending to straw yellow and a very delicate, slightly sweet aroma of fresh grass and hay.

Also the extra virgin olive oil has an acidity of less than 0.5% and is rich in bioactive phenolic compounds, including vitamin E and natural antioxidants that improve shelf life as well as health and nutritional properties.

Olive harvesting

Considering the  correlation between the presence of phenolic substances and sensory characteristics, the maturing of the fruit and consequently the moment and the methods of harvesting, represent an important element for the qualitative and quantitative characterization of the oil.

In fact, the harvesting of olives at different stages of ripening results in a reduction or increase in the phenolic concentration of the fruit and its oil, with particular reference to those phenolic derivatives that confer high levels of nutrition, conservation and health of our oil.

Every year we devote particular attention and care to promptly assessing the best time to proceed with the harvest, which normally takes place between mid-October and the end of November.

A special thank you to

The Zanca family who from 1870 to 1965, from generation to generation, lived on the island and took care of it with love and dedication. 

The oil is the basis of all the productions of the Borghese Cavazza Farm, find out what else we produce