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THE BEST EXTRA VIRGIN OLIVE OIL D.O.P. IN LIMONE SUL GARDA (BS)

The oil produced by the Cooperativa Agricola Possidenti Oliveti has particular organoleptic properties, which originate from the weather, the soil, the variety of olives, and the characteristics of the area. Moreover, the genuineness of our extra virgin olive oil comes from the particular care we pour into the process while harvesting and squeezing our olives.

Here, the olive harvest begins in early November. Hence the most typical limonese proverb: "To San Marti s'en drisa en pe scali", which means: "At San Martino (the 11 of November) you set up the ladder".
The ladder of the proverb is built in a particular way, with a single rod and several pegs. The rung, which has a different length, is fixed with a rope to a branch of the plant. Then, tarps are laid out on the ground. These will be used to collect the olives that fall from hands of the farmer.
The production process begins this way and leads to an extra virgin olive oil of excellence: the "Garda Bresciano" d.o.p.

The Collection Process

The hand-picking of olives is a fundamental phase for the production of our extra virgin olive oil d.o.p.
Given the morphology of the soil and the remarkable height of our plants, the harvesting is always (and only) hand-picked.
While holding the branch with one hand, the collector pulls the drupes with the other one. He then pulls the drupes towards him, and places them in the "grumial", a receptacle of donkey skin that is bound to his waist.
At the end of the day, the collector brings the olives to the mill and spreads them on special wooden floors, where they will be periodically moved.
When the harvest is over, the farmer puts his olives back into the sacks (the operation, in our dialect, is called "micolar") and awaits the milling round.

 Cold Pressing Olives

It's the cold pressing that determines the very high quality of extra virgin olive oil d.o.p. "Garda Bresciano".  Our cold pressing 
is performed by using two stone mills powered by the torrent of the river running alongside the mill, the S. Giovanni.
The pulp passes into the grinding machine and then into the presses. From the centrifugal separator, it goes into the cotton filters. At this point, our extra virgin olive oil is ready.
 The Cooperativa Agricola Possidenti Oliveti of Limone sul Garda (BS), only works with its members' olives. According to their preferences, members can pick up their final product or give it (all or in part) to the cooperative.
Discover our oil in via Campaldo 10 in Limone sul Garda (BS)
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