As autumn arrives, the traditional olive harvest begins across the morainic hills and historic terraces. The new season brings the production of Garda DOP Oil, an internationally renowned extra virgin olive oil. Across the region, historic mills and modern presses open their doors, allowing visitors to witness the extraction process and participate in the first tastings of the newly pressed ‘green gold’.
The Extraction Process and Tastings
Visiting an olive mill during the harvest season offers a unique sensory experience. Visitors can follow the entire production cycle: from the washing and crushing of the olives to the malaxation and final centrifugal separation. The most anticipated moment is the tasting of the freshly extracted, unfiltered extra virgin olive oil, which releases intense aromas of fresh grass, artichoke, and green almond.
The Casaliva Cultivar and the PDO Standard
The undisputed protagonist of Lake Garda’s olive cultivation is the Casaliva variety, an indigenous cultivar that accounts for over 70% of the trees along the Riviera. This resilient plant has perfectly adapted to the dry stone walls and sun-exposed terraces of the basin, thriving despite the northern winds.
The Garda DOP (Protected Designation of Origin) production standard enforces strict quality parameters. It is divided into three geographical mentions: Garda Orientale (Veneto), Garda Bresciano (Lombardy), and Garda Trentino (Trentino). To achieve the PDO certification, the oil must boast an exceptionally low acidity level (always well below the 0.8% threshold, and often under 0.3% for the finest productions) and present a delicate, harmonious flavor profile that perfectly complements both freshwater fish and robust local cuisine.
