List of products by brand FRANTOIO BONAMINI SRL

MADE WITH LOVE IN ITALY SINCE 1965

Ground

In Veneto, olive cultivation has very ancient origins, probably predating Roman colonization. Venetian olive growing is located in the extreme north of the geographical area of olive cultivation and is present on the entire hilly strip that goes from east to west of the region, covering over 5000 hectares. The particular climatic conditions, which expose the plants to sometimes cold winters, have contributed to differentiating Veronese olive growing compared to the rest of the country. In particular, the native Grignano variety, abandoned in the past due to its lack of vigor and early ripening, has today been rediscovered and re-evaluated for its wonderful sensory notes of citrus and unripe apple.

Olive groves

The olive tree is widely cultivated on the hills east of Verona. The predominant varieties are:

GRIGNANO: very widespread variety on the Lessinian hills. Constant productivity, resistant to cold and scab. It appears to adapt well to new forms of pruning. Ripening is concentrated and generally occurs after that of Leccino. The oil yield is rather low but is compensated by the high productivity. The oil is of excellent quality if the olives are pressed quickly after harvesting. Participates 50% in the production of our Veneto Valpolicella D.O.P. oil;

FAVAROL: typical variety of the Lessinian hills and Lake Garda. It is an olive tree that is very affected by alternating production: if it is not pruned rationally it tends to bear fruit every two years. Resistant to cold and scab, it has little resistance to drought. Maturation is late and gradual. The oil yield is among the most abundant (it can even reach 22%); the oil is excellent and retains its characteristics well if it comes from olives harvested at the beginning of veraison. Participates for the other 50% in the production of our Veneto Valpolicella D.O.P. oil;

FRANTOIO: Of Tuscan origin, it is a variety that has adapted well to our areas. Not very resistant to cold and drought, it is very sensitive to scab. And a variety of good and constant production; maturation is late and gradual. The oil yield is good and the oil produced is of excellent quality.

LECCINO or LECCIO: Of Tuscan origin, it is very widespread in the Veneto area. It is resistant to cold, mange and peacock's eye. Ripening is early and concentrated, so its olives are the first to be harvested and processed. Productivity is constant and oil yield is average.

Olive harvest

The quality of the oil is strongly influenced by the degree of ripeness of the olives, their health status and the harvest time. Therefore, to obtain high quality oil, the olives must be harvested directly from the tree by forced removal in the absence of parasite attacks and at the right level of ripeness.

The harvesting phase is an important moment for the quality of the oil that will be produced. During this phase, all necessary precautions are taken to avoid breaking or crushing the fruit or contaminating it with soil particles.

The harvest is carried out both by hand and with the help of combs, dropping the olives onto nets placed under the foliage of the olive tree. In recent years, the use of facilitating equipment has been in use to carry out harvesting operations more quickly and efficiently in order to guarantee a better quality of the oil produced.

The olives collected in this way are transported immediately to the oil mill to be transformed as soon as possible and in any case within 12/24 hours of the harvest itself.