Among the PDO (Protected Designation of Origin) recognitions issued by the European Community for fine food products in Europe is that for Garda olive oil.
Of ancient and well-known tradition, Garda oil is produced at the northernmost latitude in the world thanks to the microclimate of Lake Garda.
This climatic situation makes it almost always immune to olive parasites, which need much warmer temperatures for their reproduction.
It is a highly prized oil, light and fruity, rich in chlorophyll, savoury and harmonious. It harmonises and enhances salads, enhances the flavours of fish and meat, and makes any quality fried food excellent.
The organoleptic characteristics of Garda DOP Extra Virgin Olive Oil are as follows:
- Colour: intense to marked green-gold, due to high chlorophyll content;
- Aroma: delicate light fruitiness of varying intensity with a sweet almond sensation.