This "green gold" stands as one of the brightest gems of Italy's gastronomic heritage, the result of an ancient tradition and a commitment to quality and sustainability that makes it unique in the world.
The cultivation of olives around Lake Garda dates back to ancient times, from the Bronze Age to the Roman era. By the Middle Ages, Garda olive oil was already renowned for its high quality, with 5-6 kg of oil being valued as much as a very large pig. This long-standing tradition has evolved over the centuries, culminating in 1968 with the official designation of "Riviera degli Ulivi" (Olive Riviera). Today, Garda DOP olive oil is recognised as one of Italy's top five DOP olive oil producers, a symbol of excellence and authenticity.
To truly understand the value of this product, we had the privilege of speaking with Chef Attilio Borra, also known as Climate Smart Chef. Living between Milan and New York, he is a true ambassador of Italian cuisine and a certified expert in nutrition, with a specialisation in sustainability and environmental footprint. Chef Attilio, with his deep knowledge and passion, shared with us the unique qualities and secrets of Garda DOP olive oil. He is not only a member of the Italian Chefs Professional Association but also an Ambassador for DOC Italy, a member of the United States Personal Chef Association, and a teacher at the Alma cooking school.
Garda DOP olive oil stands out for its unmistakable organoleptic qualities. "It is a fine oil, light and fruity, rich in chlorophyll, savoury, and well-balanced," explains Chef Attilio. "Its mild to medium fruity notes evoke fresh grass, artichoke, hay, aromatic herbs, and thistle, merging into a smooth taste with detectable bitter and spicy notes in the throat. The typical sweet almond aftertaste adds a distinctive touch."
This balance of flavours makes Garda DOP olive oil extremely versatile in cooking. Thanks to its low acidity, below 0.5%, and its high content of oleic acid and vitamin E, it not only enhances dishes but also provides significant nutritional benefits. "And in the kitchen? A precious ally."
Garda DOP olive oil finds countless uses in the kitchen. The chef recommends it both raw and cooked to enhance lake fish dishes, meats, carpaccio, both fish and meat, cooked and raw vegetables, bruschetta, and lean cheeses. "It’s excellent even for desserts, sorbets, and ice cream, especially paired with chocolate," he adds.
Sustainability is a cornerstone of Garda DOP olive oil production. Protecting Lake Garda's unique microclimate is crucial for preserving the ecosystem and ensuring the quality of the product. "Sustainable production helps protect the fragile environment and maintain biodiversity," emphasises Chef Attilio, who is currently focusing on his sustainable project, “Climate Smart Chef,” which encourages delighting the palate without burdening nature by reducing the environmental footprint of his dishes. Producers adopt organic farming practices, efficient water management, renewable energy use, and soil conservation techniques. These measures not only comply with the strict regulations of DOP certification but also enhance the quality and distinctiveness of the oil.
Thus, Garda DOP olive oil is a product of excellence that combines tradition, quality, and sustainability. Thanks to the dedication of its producers and the growing appreciation of consumers, this "green gold" will continue to shine in the Italian and international gastronomic landscape, representing a virtuous example of responsible agricultural production.
