Olive oil from our own production in Lazise

The production of olive oil has basically not changed for centuries. On our estate, the olives are harvested by hand by raking or beating the branches. This means that the olives are hardly bruised - the best prerequisite for a good olive oil.

Important details

Depending on the desired character of the olive oil, the best time to harvest the olives is in autumn to winter, just before they are fully ripe.
Immediately after harvesting, the pits are cold-pressed and then immediately processed at a maximum temperature of 27° C. This preserves all the valuable ingredients of the ripe olives, which are decisive for the taste, smell, colour and vitamin content of the oil.
Depending on the variety, around 5 - 10 kilograms of olives are needed for one litre of olive oil.
On average, 50-70 kg of olives are harvested from one olive tree. A single tree therefore produces around 5 - 10 litres of oil per year.
According to an EU regulation, olive oil is also categorised into different grades. The highest grade ‘extra virgin’ (called ‘extra vergine’ in Italy) is only achieved by oils that smell and taste flawless and have a minimum level of fruitiness.

Wine

Red wine Bardolino and white wine & sparkling wine Garganega Wine without chemical-synthetic pesticides and fertilisers.

Wine

Products from the Alpine pasture

In summer, we get fresh butter, bread, ham and alpine cheese from the Plattkofelalm almost every day. And we harvest tasty herbs and crunchy salad from our herb garden. So fresh food on your plate!

Products from the Alpine pasture

Floralpina’s Café & Restaurant

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