The most valuable product of the lake is, without a doubt, our olive oil that we sell to our customers a few days after the harvest and the subsequent pressing has been completed. The oil that we have chosen is from the oil mill “Small producers of Castelletto di Brenzone,” of which we are members, like our parents and grandparents before us. The cooperative was founded in 1964 by small local producers and annually produces small amounts of extra virgin olive oil, produced from the olives gathered by the members around the towns of Castelletto and Brenzone.
Most of the local olive trees are secular, thanks to the quality of the soil of Monte Baldo, the microclimate of the lake and the cultivation methods that are by now defined as “biodynamic”, which is nothing more than farming methods without mechanical equipment. The olives are freshly picked by hand and are immediately brought to the oil mill where the prestigious nectar is extracted by the cold pressing. The oil is then poured into the bottles, which we have chosen in the colour black.
The colour lack has been chosen black because the oil needs to be protected from the light rays in order to avoid alteration to the product. Thanks to the dark colour, we make sure that the oil does not become “rancid” due to a reaction called “oxidative degradation”, which is accelerated by the presence of light.
The oil is then tested and carried out to a sample lab for analysis to define the technical specifications, which are shown below.