Variety: Casaliva, Frantoio, Leccino
Olives production area: Veronese shore of Lake Garda (eastern Garda)
Production period: end of October – beginning of November
Pressing method: cold extraction with a continuous press
Acidity: max 0,5%
Colour: from green to yellow, from bright to light
Taste: fruity, with some sweet notes and an almond aftertaste
Cooking advice: perfect on lake fish recipes, but on meat dishes too. On meat and fish carpaccio, “carne salada”, marinades, cooked and raw vegetables, bruschetta, light cheeses or stracchino cheese.
Excellent for making sweets and cakes, combined to chocolate, ice creams and sorbet.