The Casaliva Olive
Also known by the name “Drizzar”, the Casaliva olive has always been appreciated for its distinctive agronomic, chemical and organoleptic properties and is one of the main cultivars used for Garda extra-virgin olive oil.
The Casaliva cultivar and the 46th parallel
Among the hundreds of varieties growing throughout the Italian peninsula, the Casaliva olive – albeit listed as a minor category – has always been appreciated for its distinctive agronomic, chemical and organoleptic properties. Casaliva olives ripen in phases, they have an excellent yield and a medium-delicate flavour profile. Also known as Drizzlar, the Casaliva olive has generated great interest in the major international olive oil contests, raking top.
The Casaliva olive is the main cultivar participating in the production of Garda extra-virgin olive oil (DOP), in association with cultivars of other geographical designations, such as Bresciano, Orientale and Trentino. The production area stretches between the hills and flatlands surrounding Lake Garda, in the provinces of Brescia, Verona, Mantua and Trent. This is the northernmost point where the olive can grow, that is the edge of the 46th parallel.
An internationally acclaimed flavour profile
In order to be labelled “DOP”, the oil must be produced in accordance with the regulations in force, refraining from any practice which may alter the properties of the olives and olive oils.
Garda Extra-Virgin Olive Oil DOP has a medium-delicate profile, with notes of fruit and different nuances depending on the origin and degree of maturation of the olives, which may include artichoke, cut grass, herbs, green pepper and flowers, in addition to a scent of sweet almonds common to all varieties.
Author: Giuseppe Di Lecce
Artecibo editorial board
Content edited by staff