Extra virgin olive oil.
Means: 100% from olives. No additives. Intense flavor.
PERGOLESE - EXTRA VIRGIN OLIVE OIL!
EXTRA VIRGIN OLIVE OIL.
Means: 100% from olives. No additives. Intense flavor. Sounds good, but does it have to taste good? It does! Our PERGOLESE olive oil is cold-extracted from olives that all come from the same region and are all of the same variety. Casaliva. This monoculture ensures the highest quality and a harmonious, fresh taste. And speaking of freshness: our extra virgin olive oil is made entirely from the current harvest. We do not bottle a mixture with leftovers from the previous year. Where are we?
So seriously, where are we? After all, our extra virgin olive oil bears the name of the place where it all began: PERGOLESE! A small village in the heart of the Italian province of Trentino, north of Lake Garda. Traditions are alive here and the olives are still lovingly harvested by hand.
Only the tasty Casaliva olives from the sunniest slopes are selected for our PERGOLESE olive oil. And when the mild autumn days come to an end in October, things get exciting for us! Because the perfect harvest day and therefore the degree of ripeness are also decisive for the special taste. When it's GO, every minute counts! It doesn't take long for any of the olives to go from the tree to the bottle. So off to the mill with the little ovals. By the way: The Casaliva variety is native to Lake Garda and has been cultivated in this area since ancient times.
VIRGIN OLIVE OIL - SIMPLY ORGANOLEPTIC!
What the hell is organoleptic? Okay, we admit it. We had to google it too. Organoleptic means "touching the senses and organs" or "exciting a sensory organ". In more scientific terms, you could also say "exciting a sensory receptor". It doesn't really matter, you know what we mean. It is simply really delicious, healthy virgin olive oil.The Garda region at the northern end of Lake Garda, with its mild, (sub-) Mediterranean microclimate, creates a wonderful basis for olive growing. At the same time, it is the northernmost region where olive trees can be cultivated profitably. Our small Casalivas are harvested at the end of October / beginning of November and cold-extracted within a very short time.
Because as you know: cold-extracted olives = the best olive oil!
This makes it possible to bring out the fruity and slightly spicy notes of our extra virgin olive oil to optimum effect. But it is not only the direct, gentle processing that makes our PERGOLESE extra virgin olive oil so special. The individual manual steps in the oil extraction process are also of great importance.
OIL ANALYSIS AND FILTRATION PROCESS.
Tasting our olive oil is one of the most important tools for determining quality - after all, individual and subjective taste is also decisive. Palate perception is the key factor in determining the body, structure, roundness and fullness of the oil.Polyphenols are aromatic compounds that occur in plants as secondary plant substances and can have a health-promoting effect. They play a fundamental role in the flavor composition and antioxidant properties of PERGOLESE Extra Virgin Olive Oil.
We also go the extra mile! We use an oil analysis to test our product for acidity, peroxides and total polyphenols, among other things. The EU Commission prescribes limit values for some of these measurable factors when classifying olive oils. Flawless chemical values are a matter of course for us and a prerequisite for our good oil.
After extraction, our olive oil undergoes a special filtration process to protect the properties of our product and ensure the longest possible shelf life.
DESIGN IS HOW IT TASTES.
THE DESIGNER BOTTLE - SIMPLY APPROPRIATE!
The first association with olive oil bottles? Honestly! Exactly. A green, boring glass bottle. Our virgin olive oil, made from the best olives, deserves better. That is why we have opted for a limited batch of matt black designer bottles, which also protect the oil from the effects of light.Simple, refined, charming and yet somehow cheeky. And above all: a real eye-catcher on the kitchen island, above the stove or in the glass cabinet! "That's olive oil?!"
For starters with fish and shellfish. With bruschette, game, beef and raw meat, for vegetable soup or simply with fresh bread and salt.