Garda Olive Oil Innovation: Destoned Extra Virgin in Valtenesi
Extra virgin “destoned,” the latest frontier of high-quality olive oil, is about to arrive in Valtenesi: the promoter of the initiative is Gianfranco Comincioli, one of the most well-known and esteemed wine producers in the Garda area, who in recent months has undertaken an investment promising to elevate the name and image of Garda olive oil into the high-end economic and qualitative market of extra virgin oils.
The market is becoming increasingly profitable, especially following the implementation of the Garda Bresciano PDO: the brand has led to a significant rise in the prices of extra virgin olive oil, particularly when certified, reaching levels of 32-35 thousand lire per liter, and is strongly encouraging the planting of new trees, with estimates suggesting about 8-10 thousand new plants annually.
All of this in a sector, Valtenesi, which already produces 50% of the 4,000 quintals produced by Brescia Garda: Lombardy’s production, for comparison, does not exceed 5,500 quintals. These are the numbers of a still niche but decidedly vital sector, where Comincioli’s initiative seems destined to open a new chapter.
The New Olive Mill and Destoning
The new, exclusively farm-owned oil mill has just become operational during the 2001 harvest season, and represents a novelty for low Garda: built by a Tuscan company specialized in small and medium-sized equipment, it is a technologically advanced investment, with fewer than ten units in Italy.
Fully computerized and remotely manageable via computer, it features some special modifications decided by Comincioli himself. The mill has already garnered praise from master Luigi Veronelli, who discussed the Gardesano producer’s investment in an article on Corriere della Sera.
This is all thanks to the major innovation of destoning. “The real innovation of this machine is its ability to separate the pit from the pulp, which adds tannins and small amounts of seed oil to traditionally pressed extra virgin,” explains Comincioli.
This allows only the pulp to be processed, resulting in 100% pure olive oil. “The goal of this investment, which was no small feat for a small company like ours, is to enhance the oil in its natural state as much as possible, extracting it without adding any other elements.”
The destoned oil will be sold starting in 2002 exclusively in 250 ml bottles: Comincioli will coordinate marketing efforts with a group of producers using this technique, and the product will target high-end restaurant and gastronomic circuits.
If successful, the initiative could positively influence the olive market: a market centered in Puegnago and San Felice, where more than 80,000 trees are cultivated. “The selection of the base product will need to be more rigorous, but the prices, currently around 170-180 thousand lire per quintal, would definitely be affected,” says Comincioli.
This could also provide renewed profitability for olive producers in Valtenesi.
