Over the centuries, at the foot of the Monte Grappa – today known as a historical place inextricably linked to the events of the First World War – a natural basin was formed, ideal for the growth of the olive tree. The cultivation media all around are in fact interspersed with sandy or marble-clay bands, which make them suitable for olive growing and the production of an excellence of the territory: the extra virgin olive oil DOP Veneto Del Grappa.
The tradition of olive growing in Veneto
The cultivation of the olive tree in this area of Italy was introduced by the Romans who assigned to the soldiers parts of the conquered territories to convert them to cultivation, but the first historical testimonies actually date back to the 9th century. The typicality of the oil produced in the Monte Grappa area began to be confirmed by official documents as early as the 16th century.
The DOP specification “Olio Veneto del Grappa”
After having known ups and downs during the two World Wars, today this oil is a real product of excellence, that in 2001 obtained the DOP mark that with a specification identifies the olives produced in the territory of the foothills, between the provinces of Vicenza and Treviso. Pove and Asolo are officially part of the National Association Città dell’Olio with more than 20 000 olive trees in each of two municipalities. The organoleptic characteristics that distinguish it derive from the composition of the soils and the free-of-moisture climate.
Grappa’s DOP extra virgin olive oil
The EVO oil of Grappa is obtained from the varieties Frantoio and Leccino, Grignano, Pendolino, Maurino, Leccio del Corno and Padanina. It is appreciated for its sweet and delicate taste and low acidity. It is characterized by the green-gold color and variations of yellow while the smell and taste are fruity with a bitter hint of fresh oils. This oil is great for raw consumption and goes well with legumes, boiled vegetables and grilled fish. The perfect match? With a good local wine, of course.
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