The green gold of Lake Garda: discover how the famous olive oil is created
Autumn is the time to reap the gifts of our land: on Lake Garda these are definitely wine and oil. The famous Garda oil.
Thanks to its mild microclimate, Lake Garda is the northernmost olive-growing area in the world. The tradition of olive cultivation on Lake Garda dates back to ancient times. Already in Roman times, the characteristic flavour of Garda oil was appreciated for its delicacy and refinement. In the Middle Ages, oil was widely used both in cooking and in medicine.
The time to harvest the olives comes towards the end of October - beginning of November. It is precisely at this time that the olives reach the right degree of ripeness, and it is also the period when veraison (the change of colour of the fruit from green to black) takes place.
After harvesting, the olives are left to rest in ventilated crates for 1-2 days before being pressed. This produces an oil rich in chlorophyll, from which the typical green colour is derived, and gives the product a delicate, harmonious flavour.
This low-acid oil is almost universal in cooking thanks to its high digestibility. It is ideal with soups, white meat and lake fish, especially baked fish.
In our gourmet restaurant Rose & Sapori we use the best olive oil of Lake Garda from Olearia Caldera.
Are you planning your holiday on Lake Garda in autumn? Then don't miss the opportunity to attend the olive harvest and discover all the secrets of the green gold of the lake! The numerous oil mills in the area will be happy to welcome you and let you taste the best oil in the area. Just ask us and we will gladly help you organise your visit!
Here are some of the best oilmills in the area: