Yellow gold with lightly green reflexes, it has medium intense smellings with herbaceous charapteristics: armonic and soft in the palate, it has medium fluid, vegetable tones, lightly bit of bitter and almond smellings at the end of tasting.
Production Valleys: East Verona's district hills (Veneto Region, north-east Italy)
Typical olives: Favarol or Grignano (minimum 50%) and Leccio, Frantoio
Picking olives period: november/december
Crushing olives method: with special steel hammers with cold squeezing and continuous cycle milling
Taste: lightly fruity, with a slight feeling of bitter almond and musky aftertaste
Oil characteristics: extra virgin olive oil with inside pulp olives particles falling down with natural way (not filtered)
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.