BRIGALDARA OLIVE OIL Production area: the Valpolicella Description: the olive oilproduced under the DOP “Veneto Valpolicella” is made with the Grignano and Favarol varieties. It has a delicate but clear taste with bitter ntoes despite being feshly pressed. The oil is brilliant light green in colour. The freshness of the lemon leaves and freshly cut grass are clear in the aromas which are aromas typical of oils made form Grignano olives which is the most widely planted variety in the area. On the palate the oil has the same vegetal notes which are then reinforced with a well baalanced spiciness and a pleasant bitter background before the long finish with notes of dried fruit. Perfect for salads or roast sea bream, especially if fished off the coast of Sansego. Production methods : the Veneto olive oil is made from olives in perfect conditions which are harvested by 15th january of each year. The oil is then extracted with physical and mechanical processes to obtain oils which are true to the characteristics of the olives themselves. Each step in the production process is attentively monitored : from the harvest which is carried out quickly, to the transport and pressing of the grapes in order to maintain the freshness in the oil. When the olives arrive at the oil mill, they are certified for their variety and origin. Only olives in perfect condition are pressed and only at the correct temperature and within the correct timeframe. The phases of the production process are : washing, removal of leaves, extraction of foreign bodies, milling, kneading and separation. The finished oil is sealed, conserved in a dark place at a controlled temperature and is then bottled and packaged. | 
