Selection from best olives in Verona area for a strong fruited oil, suggested for vegetables fruity oil that can range from light to medium, with smells of almonds, sometimes accompanied by artichoke, tomato and green grass leaf. The sensation of sweet, sour and spicy, of light intensity, are well harmonized.
Production areas: Verona hills
Typical olives: Leccio, Casaliva, Pendolino
Picking olives period: november/december
Picking olives way: handly or with special combs or pliers or with automatic shakers
Crushing olives method: with special steel hammers with cold squeezing and continuous cycle milling
Taste: fruited (strong) with olfactory sensations of almond, accompanied by hints of artichoke, green tomato and herb leaf. The bitter and spicy sensations of light intensity are well balanced
Suggested for: vegetables and meats
Product certifications: HACCP, Italian Olive Producers Association Verona district.
1926-2016: 90-year history of the Frantoio Ballarini
The Tramigna Valley is a wonderful place, forever remained intact during centuries. The Extra virgin olive oil is a patrimony that gives value to our hills. The Oil Mill Ballarini is one of the most important historic symbols about working culture in the Tramigna Valley. In fact since 1200 in our Valley we have milling artisans as workers for Benedictine monastery of Badia Calavena Village, about 14 kms far from Tramigna Valley. The Extra Virgin Oil produced by our Oil Mill is a Quality product because it comes from olives that are at fresh and exclusively chosen by ourselves. These olives (Favarol, Grignano, Frantoio and Leccino varieties) come only from Verona hills (in the nort-east of Italy). The Art of making oil goes on since four generations with Ballarini Family, as from our secular tradition, with passion and artisan way, to give You a genuine and unique extra virgin olive oil.