Extra Virgin Olive Oil of Garda is recognized by all as an exceptional olive oil, especially if combined with certain dishes.

Its freshness and delicacy are very popular across Europe. Such prestigious image is offset by a relatively small production: extra virgin Garda olive oil does not even reach 1% of the national production and of course in foreign markets is relatively hard to find it.

The high quality of this oil of the Garda, today a niche product, is constantly controlled by a consortium and by a certification in accordance with a product specification, one of the most restrictive nationally. This specification sets the varieties of olives admitted, the inclusion of the olive groves, the delimitation of the production areas, the maximum production per hectare, chemical and organoleptic parameters. The certification body down on the floor checks for product eligibility to the Protected Designation of Origin (PDO) and the methods for commercializing. To the oil certified PDO is set an organoleptic evaluation by a panel of expert tasters. This assessment finishes with the award a score. Only oils which have a higher rating than or equal to seven can boast the DOP label.