Olive Oil Tour

The province of Verona is among the northernmost latitude areas of the world where it is possible to cultivate olive trees and produce extra virgin olive oil. The landscape around lake Garda and on the hills of Verona is characterized, besides the typical vineyards, also by vast olive groves.

A bowl of extra virgin olive oil and other ingredients

You can visit the oil mills that produce extra virgin olive oil in Verona. A guided tour of an olive mill with tasting allows you to discover the secrets of this fascinating product.
It is ideal for small and large organized groups, as didactic activity for school groups on a trip, for lovers of typical products or gastronomy onlookers, as an alternative activity to do during a trip to Verona.

Olive oil tasting tour information and bookings:

+39 333 2199 645 info@veronissima.com P.I. 03616420232 C.F. CPPMHL74L13L781C

Olive Oil Appreciation Tour

The extra virgin olive oil production areas in Verona province can be easily reached from the city in no more than 20 minutes by car or tourist bus. The production areas are located within wonderful territories.

Duration of the visit to the oil mill with tasting: about 1h.

Walk in the olive grove

A typical guided tour of an olive oil mill begins with a walk through the olive grove. As you walk among the ancient and precious olive trees, you will learn about the typical varieties of olives grown in Verona.
Italy boasts a heritage of hundreds of varieties of olives. Olive cultivation in Italy has ancient origins. Over the centuries, farmers selected those plants that are best suited to the multitude of microclimates and soils of the peninsula. The result is a patrimony of diversity and typicality that is unique in the world.
The typical varieties of Verona are: Grignano, Casaliva or Drizzar, Lezzo, Favarol, Rossanel, Razza, etc.

Milling, Pressing, Centrifuge

During the visit you will be able to see all the various stages of the production of extra virgin olive oil, explained in detail by your guide: the washing of the olives, their crushing with traditional stone grinders, the pressing of the olive paste, the centrifugation for the separation of the oil from the vegetation water, the filtering etc.

Olive Oil Tasting

The tour of an olive mill ends with a degustation of extra virgin olive oil. Professional tasters sip the oil directly from special glasses. The shape allows them to hold them in their hands so that they warm the oil to bring out its aromas. The dark color does not allow to see the color of the oil which could influence the evaluation.
Simple enthusiasts, however, may appreciate it more over fragrant fresh bread.

Best Time for a Visit

olives harvesting

The best time of year to visit an olive oil mill is during the oil campaign. Depending on the year, it can range from the beginning of October to the end of December.
In this period the oil mill is characterized by a frenetic activity. Growers keep coming and going bringing large chests full of olives and the millstones, presses and all the other machinery for the production of extra virgin olive oil are in full activity. During the harvesting period, the activity of the mill is constant, twenty-four hours a day, seven days a week! In the other period of the year it will still be possible to see the plants, fully understanding all the various stages of production, but everything will be still and quieter.

Verona Olive Oil Producing Areas

The presence of Lake Garda positively influences the climate making it suitable for the growth of this typically Mediterranean plant. The quantities are not comparable to those of the south of Italy but they are however significant and the quality of Verona's extra virgin olive oil is excellent.
On one side the gentle morainic slopes from which one enjoys a spectacular view of Lake Garda, on the other the hills of Valpolicella, where olive groves "compete" for space with vineyards for the production of Ripasso, Recioto and Amarone.

Eastern Lake Garda DOP

The Garda-Orientale sub-area is part of the larger Garda D.O.P. denomination. At least 50% of the extra-virgin olive oil of the Garda-Orientale denomination must come from olives of the Casaliva or Drizzar varieties. Olives of the Lezzo, Favarol, Rossanel, Razza, Fort, Morcai, Trepp and Pendolino varieties may be used for a quantity not exceeding 50%. The olive groves suitable for the production of olives are those that are located on the hills of the so-called morainic amphitheater of Lake Garda, characterized by a composition rich in sand and pebbles that promotes optimal drainage.
The harvest must be carried out no later than January 15 and the production of olives must not exceed 5 tons per hectare with a maximum oil yield of less than 22%.
The Garda-Orientale extra virgin olive oil is characterized by an intense green color with possible light shades of yellow. It has a light fruity aroma and a fruity flavor with hints of sweet almonds.
The maximum acidity must be less than 0.6g per 100 grams of product.

Veneto-Valpolicella DOP

The wider D.O.P. Veneto has in the Veronese territory an important sub-area, the one called Valpolicella which coincides with the production area of the famous D.O.C. and D.O.C.G. red wines, first of all Amarone. This is the hilly area north from the city which extends to the west to the slopes of Mount Baldo and to the east to Valpantena up to the borders with the territory of Soave. Veneto-Valpolicella extra virgin olive oil must be made for at least 50% with olives of the Grignano and Favarol variety. It is characterized by a yellow color with slight green tones for young oils. The aroma is complex and fine, with floral, herbaceous and fruity notes with hints of apple. The palate is strong, harmonious and spicy. The maximum acidity must not exceed 0.5%. Veneto-Valpolicella extra virgin olive oil is ideal to be used raw on meat or fish carpaccio, boiled legumes, grilled meat and fish.

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Verona Olive Oil Tours: Info and bookings

+39 333 2199 645 info@veronissima.com P.I. 03616420232 C.F. CPPMHL74L13L781C