Extra Virgin Olive Oil Monocultivar Casaliva
Production area: Riviera del Garda Bresciano.
Variety of olives: 100% Casaliva Cultivar.
Perfume: green fruity of fresh olives with aromas of aromatic herbs. Light olive fruity.
Taste: herbaceous balanced in the taste sensations of sweet, with slightly bitter and spicy notes and a slight hint of almond.
Pairings: appetizers and fish and meat carpaccio, vegetable soups and bruschetta.
Harvesting and milling period: from mid-October to mid-November.
Time from harvest to milling: no more than 24 hours.
Milling method: continuous cycle. Cold extraction.
Color: light green, more or less intense depending on its maturity.
Acidity: the harvesting and pressing of the olives carried out in a timely manner make it possible to obtain an oil with a very low acidity (0.3%).
The Casaliva olive variety is a plant native to Lake Garda, cultivated on this territory since ancient times. The Casaliva Extra Virgin Olive Oil produced by Az.Ag. Manestrini is obtained by cold pressing the monocultivar Casaliva olives harvested by hand on the shores of Lake Garda.
The careful selection of the fruit, harvested at the correct ripeness and the particular attention given to processing performed on the same day allow a high quality oil with healthy properties to be obtained.
As it is a top quality oil, the Casaliva Extra Virgin Olive Oil produced by Az.Ag. Manestrini is recommended for use raw.