Olio Extravergine Veneto del Grappa DOP Presidio Slow Food 500ml Edizione Limitata - Oro de Pòe - vaigustando

Extra Virgin Olive Oil Veneto DOP Slow Food Presidium 500ml Limited Edition

0.5l

$66.00

Extra Virgin Olive Oil Veneto DOP Slow Food Presidium 500ml Limited Edition

Oro de Pòe

Extra Virgin Olive Oil Veneto DOP Slow Food Presidium 500ml Limited Edition

2 left

$66.00

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The Product in Brief:

✓ Veneto Grappa DOP extra virgin olive oil

✓ Frantoio Povese variety, centuries-old olive trees

✓ 2024/2025 vintage limited edition

✓ Golden green with yellow reflections

✓ Acidity: 0.15

✓ Slow Food Presidium

A limited selection of Veneto del Grappa DOP Extra Virgin Olive Oil in half-liter bottles, all rigorously hand-numbered and certified by a control body authorized by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF). In the 2024/25 crop year, approximately 500 0.5-liter bottles were produced, each packaged in a classic cardboard box—an elegant package waiting to be discovered. The Oro de Pòe olive grove is located in Pove del Grappa, in a natural basin at the foot of Mount Grappa. This basin is characterized by a mild, breezy climate, with relatively little humidity. For this reason, it is known as the "Basin of Olives." From the centuries-old trees of the native "Frantoio Povese" variety, the olives are harvested and selected. Pressed purely, they yield this extra virgin olive oil, golden green in color, intense in aroma, and balanced on the palate. The olives are cultivated using ancient, traditional methods, closely tied to the cycles of nature, combined with modern techniques and techniques.

All these characteristics make Oro de Pòe an oil full of personality. A unique oil, because the conditions in which it grows are unique. At our farm, we devote great care and respect to the morphology and physiology of our olive trees. We perform targeted pruning to promote full-canopy growth, stimulating alternate branch production, an important characteristic of olive trees. We use organic fertilizers that strictly comply with the national PAN regulations for integrated olive disease control. We monitor the insects present in the olive grove using biological traps. The olive grove is completely grassed, and the permanent meadow surrounding it is enriched with aromatic essences that give our oil a distinctive fruity/herbaceous aroma. In early September, we begin evaluating the ripeness of the olives based on the different varieties present in our olive grove.

Based on these analyses, we decide on the date and areas of the olive grove where to begin the harvest, which usually takes place in the second half of October. Harvesting is done manually, with the help of manual harvesters, with full respect for the trees and their fruit. The olives, thus intact and healthy, are taken to the mill the same day, to minimize the interval between harvest and pressing. We are committed to preserving the distinctive characteristics of our product. Milling takes place within hours of harvest at a mill that uses a continuous-cycle pressing system, to best preserve the olives' exceptional organoleptic properties. The stability of its characteristics, favored by a high peroxide content, and the abundance of polyphenols are some of the key quality parameters of our extra virgin olive oil.

Product Sheet:

Production area: Olive groves on Tenuta Gentile, in Pove del Grappa in the province of Vicenza

Cultivars: Frantoio Povese, Leccino, Maurino, Moraiolo, Pendolino and Coratina

Harvesting and pressing: Hand-picked between October 10th and October 30th and pressed within 24 hours, slow filtering and stored in stainless steel under protection

Packaging: 0.500 ml dark green bottles with black box

Primary Analytical Data: Acidity 0.15

Color: Golden green with yellow reflections

Aroma and Scents: A sweet and very fresh oil, characterized by a strong vegetal aromatic note with a predominance of fruity notes of green olives, cut grass, and unripe almonds. A spicy note is noted with a distinct but pleasant presence of bitterness (high polyphenols) and freshness. The flavor confirms the presence of green olives, fresh grass, and unripe almonds.

Quality Certification: Oro de Pòe is produced according to the highest industry standards. We have obtained DOP certification to guarantee the origin, quality, and safety of our product.

In the Kitchen: Due to its characteristics, we recommend adding it raw to grilled and steamed vegetables, grilled chicken, grilled swordfish, risottos with legumes and during cooking on stews, braised meats, stewed tripe, baked guinea fowl, baked fish and turbot with potatoes.

Pove del Grappa has historically been a small enclave of excellence between the Brenta River, the city of Bassano, and the sacred mountain of the Fatherland, Monte Grappa. It was the favored residence of Venetian patricians seeking tranquility. Sculptors such as Orazio Marinali, the master of late Baroque statuary, drew their raw materials from its stone quarries. The tradition of stonemasons flourished, a quality of wood that makes a difference, especially in domestic flooring, linked to the centuries-old cultivation of olive trees. In retaliation, the etymology of Pove comes from the Latin poveledum, meaning poplar. The first traces of olive cultivation date back to 1263, as evidenced by the inventory of the properties of Ezzelino da Romano, the powerful lord of the time. The ecclesiastical authorities treasured it as a precious resource for lighting and religious purposes.

In 1352, upon the investiture of the local parish, Paolo di Cherso received about fifteen olive trees from the bishop of Padua, the Debrandino. It was traditional for the church to receive a small tribute of oil as a share of the oil produced by the various producers. Olive oil fell into relative neglect in the area until the late 1920s, with the prevalence of more profitable crops, such as vines and mulberries. In the 1920s, interest in this crop returned, also encouraged by legislation designed to incentivize consortia. The Pove area had favorable characteristics: good sun exposure, protection from cold northerly winds, well-draining calcareous soil, and a microclimate with alternating strengths and weaknesses.

Significant drops in temperature can be detrimental to the harvest, just as winter weather can be a natural enemy of the olive fruit fly. In the rural economy of the time, olive oil had a well-defined niche. It contributed to the production of panada, a food used to wean children or to console the elderly. To restore strength after childbirth, mothers were offered bread fried in oil and a good glass of red wine. In the 1980s, a change of pace occurred, as Orio Mocellin, the town's longtime mayor and now National Councilor of the Cities of Oil, aptly testifies. The olive tree moved beyond the domestic sphere and assumed a role more closely aligned with the growing demand for quality that was rapidly spreading throughout the country. Suffice it to say that in Italy there are as many as 330 olive-growing areas.

The Cities of Oil, established in 1994, are present in eighteen regions, not forgetting that Italy is the country in Europe with the most widespread olive oil heritage at the territorial level. Thanks to the foresight of some local entrepreneurs, olive harvesting and processing techniques have been refined, with early harvests and next-day milling. In 2001, Veneto del Grappa oil was awarded DOP (Protected Designation of Origin) status, the following year the social cooperative's olive mill was inaugurated, and in 2006 it joined the prestigious Cities of Oil network. The results are tangible: olive cultivation has more than doubled in the last ten years, replacing other trees that had replaced them over time. Wandering through the small town, you can sense the change in pace: the olive tree has replaced magnolias and maritime pines in the streetscape, also because it is an ecologically ideal plant.

Local producers are not short of ideas, and in collaboration with the local agricultural institute, the first is the Olive Oil Route project, which will lead from the Vicenza area to the Treviso area along the Pedemontana, a road that ideally connects to the Prosecco routes. Among the small, heroic producers of the Conca degli Ulivi, the story of Tenuta Gentile Bizzotto is significant. Gentile was a textile entrepreneur who, in the 1960s, opened a new factory on the slopes of Mount Grappa, framed by centuries-old olive trees. He decided to keep that tradition alive and planted 200 olive trees for each of his two sons. Francesco, one of them, decided to maintain and renew this family tradition, not only by tending his parents' olive grove but, together with his wife Katrien, by dedicating 250 new trees to each of their three children.

This oil is a testament to love. In the early 1960s, Cavalier Gentile Bizzotto and his wife Elisa chose to open the new headquarters of their textile mill in Pove del Grappa, a town in the province of Vicenza renowned for its favorable microclimate. They chose the land partly because it includes an olive grove filled with centuries-old trees, some three centuries old or more. In the area surrounding our olive grove, we harvest and select the olives from the centuries-old trees of the native "Frantoio Povese" variety. Pressed purely, they yield this extra virgin olive oil, golden green in color, intense in aroma, and balanced on the palate.

Here comes a limited selection of DOP extra virgin olive oil dedicated to a local figure who blends history and legend: CAIUS VETTONIUS MAXIMUS. A tribute to our tradition and its rich human heritage. For this limited selection of Veneto del Grappa DOP Extra Virgin Olive Oil in half-liter bottles, all rigorously hand-numbered and certified by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), we have created custom packaging. Our limited-edition Oro de Poe CAIUS VETTONIUS MAXIMUS Veneto del Grappa DOP Extra Virgin Olive Oil has been included in the "Slow Food Presidium Italian Extra Virgin Olive Oil" project.

The Presidia are Slow Food communities that work daily to save native breeds, vegetable and fruit varieties, breads, cheeses, cured meats, and traditional desserts from extinction. They are committed to passing down production techniques and crafts, as well as caring for the environment and promoting landscapes, territories, and cultures. Approximately 600 Presidia involve farmers, artisans, shepherds, fishermen, and winemakers from 70 countries. The oil undergoes chemical analysis to determine the organoleptic properties that guarantee its quality, verifying that it meets the parameters of the Veneto del Grappa DOP Extra Virgin Olive Oil production specification.

This is also accompanied by a sensory analysis using a method called Panel Test, where specially trained and highly experienced tasters provide sensory evaluations during tasting (spicy, fruity, sweet, bitter, etc.). The combination of the results of these analyses and tastings will form the basis for evaluating the oil. Why is Oro de Pòe unique? First and foremost, the geographical area where Tenuta Gentile is located must be considered: one of the northernmost places in Europe where olive trees grow and bear fruit. The Pove del Grappa area lies in a natural basin at the foot of Monte Grappa and is characterized by a mild, breezy climate, thus relatively low humidity.

This is why it is called the "Valley of Olives." The high quality of the product is also due to the composition of the growing soil, which, located in what was once the widened bed of the Brenta River, is alluvial morainic, interspersed with sandy and marly-clayey layers. Then, the type of olive trees must be considered. The native "Frantoio Povese" variety, first and foremost, is abundant in both the centuries-old trees and the younger ones. It produces olives with an oil that is much more delicate than that produced by other varieties. Hence its inimitable flavor. Finally, the cultivation methods play a key role. Under the expert guidance of agronomist Stefano Farronato, the olive trees are treated by combining ancient, traditional methods tied to the cycles of nature with modern techniques and techniques.

All these characteristics make Oro de Pòe an oil full of personality. We respect our olive trees, both in terms of their morphology and physiology. We perform pruning to facilitate full-canopy management, encouraging alternate branch production, an important characteristic of olive trees. The fertilizers used are organic and strictly comply with the national PAN guidelines for integrated olive disease control, including the use of biological traps to monitor insects in the grove. The olive grove is completely grassed, and the composition of the permanent meadow is rich in aromatic essences, whose scents are then found in the fruity/herbaceous aroma that characterizes our oil. In early September, we begin checking the ripeness of the olives based on the different varieties of trees present in our olive grove. Based on these analyses, we decide the date and the areas of the grove where to begin the harvest (generally in the second ten days of October).

We harvest by hand and with the help of manual harvesters, always respecting the trees and their fruit. The olives, thus intact and healthy, are brought to the mill on the same day, with the goal of synchronizing harvesting and pressing as closely as possible: the goal is to ensure the preservation of the product's unique characteristics. Milling takes place within hours of harvest at a mill that uses a continuous-cycle pressing system to capture and retain the finest organoleptic properties the olives can impart to the oil. Stability of its characteristics, favored by a high peroxide content, and richness in polyphenols are among the key quality parameters of extra virgin olive oil.