The DOP Olive Oil of Lake Garda
21 May 2016
Among the DOP (Protected Denomination of Origin) recognitions issued by the European Community for the food products of Europe, the Olive Oil produced around Lake Garda is an ancient and well-established tradition and is the most northern source of olive oil thanks to the microclimate of the Lake Garda which helps avoid the formation of olive parasites. The high quality flavor, light and fruity, rich in chlorophyll, savory, and harmonious, it balances and enhances salads, intensifies the flavors of meat and fish dishes, and gives a refined touch to fried foods.
The organoleptic features of the Extra Virgin Olive Oil Garda DOP are listed below:
• Color: gold-green ranging from deep to strong shade due to the high level of chlorophyll
• Aroma: delicate, light fruity of different intensity with a touch of sweet almond
The Extra Virgin Olive Oil Garda DOP is periodically controlled by an expert committee that takes samples in the oil-producing farms and submit them to a rigorous analysis. The certification of the Garda DOP oil is carried out by CSQA, an Italian association appointed by the Ministry of Agricultural Policies.
Sensory analysis of the Extra Virgin Olive Oil “Garda Bresciano” Dop
Color: from green to yellow
Aroma: light or medium, fruity
Flavor: fruity, slightly bitter and spicy, almond aftertaste
Acidity: not more than 0.6 grams for 100 gr. of oil
Aromatic sensations of the Extra Virgin Olive Oil “Garda Bresciano” Dop:
Unripe – herbs like calamint, sage and rosemary – flowers – fresh leaf – almond – pine nut – apple – banana – vanilla – tomato – lettuce – artichoke.