Lake Garda, Extra Virgin Olive Oil

(Lake Garda) ITALY

 

Extra virgin olive oil from Lake Garda is unique. The olives, once they have reached the correct maturation, are picked and immediately "cold pressed" (below 40°C). This results in a high quality olive, rich in vitamins and unsaturated fats, essential for a healthy and correct eating, a true friend for cells that protects the heart and the arteries, decreases the bad cholesterol and increasing the good one.

Almost all the oil produced from pressing the olives grown on the shores of Lake Garda is extravirgin. This oil is certified by the denomination of controlled origin DOP “Garda” and further defined by the indication of the production’s area - “Bresciano”, “Orientale”, “Trentino”. This is a faultless fruity oil which tastes like olives and other fresh fruits. Its acidity level is lower than 0.70 %. And the lower is the acidity, the better is the oil. 

The importance given to olive oil in the Lake Garda gastronomic tradition has been confirmed by the results of the most recent scientific research. Extravirgin olive oil has proved to be the best among the various dressing and seasoning alternatives. Its wholesomeness, digestibility, nutritional value and richness of flavour make it ideal either for cooking as for dressing. It is the most easily digestible among fats and has innumerable curative properties to the body. It reduces, for example, the percentage of “bad colesterol”, the risk of arterial obstruction, arterial pressure and blood-sugar levels.

It also increases the quantity of “good colesterol”, bile secretion, the level of vitamins A, D and E and the absorption of other vitamins. It also helps to limit arteriosclerosis, heart trouble, some kinds of tumour, effects of cell ageing, gastritis, gastric ulcers and osteoporosis. It also has antioxidant, diuretic, laxative, anti-pyretic and anti-inflammatory effects on the stomach.