ABOUT THIS PRODUCT
Varietal: Corregiolo, Leccino del Corno and Pendolino
Food Pairing: This oil enhances the flavors of bruschetta, salads, raw and grilled vegetables, carpaccio, vegetable soups and is excellent on grilled game meats.
ABOUT THIS PRODUCER
We started growing olives at the Varignana hills in 2017. Currently, we cultivate 200 acres of olive groves at Palazzo di Varignana. We focus on rescuing and cultivating Emilia-Romagna historical olive cultivars - Ghiacciola, Nostrana di Brisighella and Correggiolo.
The olive harvest at Palazzo di Varignana takes place slightly earlier than optimal ripening period. This choice, although at the expense of the olive oil yield, allows us to produce olive oils rich in polyphenols which are antioxidants naturally contained in olives. Our olive oils elegantly reflect in their aroma profile characteristics of perfumes and freshness typical of green olives.
Most of our olives are mechanically picked (Vargnano and Blend Blu are hand-picked) and pressed at very low temperatures (around 24 C) in a maximum of 12 hours after harvest in order to guarantee perfect ripening and ideal acidity to preserve its aromatic profile and healthy properties.
In 2018 our olive groves agricultural practices have been converted to organic. We will become organically certified in 2022 when we will conclude the construction of our own mill.