Del Rèbene Extra Virgin Olive Oil
Organic Olive Oil from the Berici Hills.
organic oil
Del Rèbene Extra Virgin Olive Oil
Olive cultivation on Del Rebene lands has ancient origins. The first traces of it in land registry records date back to the late 1700s.
Since the 1990s, Francesco has been passionately working to restore the centuries-old stone terraces, where he has replanted 3 hectares of olive trees, mostly native varieties, such as the Rasara. Widespread since the late Middle Ages, the Rasara produces a particularly delicate and fruity oil, rich in polyphenols.
The Leccino and Pendolino cultivars, always used alongside the Rasara, allow for a balanced blend we call “ORO.”
The Coratina cultivar, native to southern Italy and widespread throughout Italy, yields excellent organoleptic results here and is harvested separately and also offered as a single-cultivar version, like the Rasara.
The 700-tree olive grove is managed according to the D.O.P. regulations. Veneto Euganei and Berici.
organic oil
The Organic Method
The south/southeast exposure, the calcareous soil with an average slope of over 40%, and constant ventilation favor olive cultivation.
The olive grove, surrounded by woods, far from sources of contamination, and cultivated organically, allows us to obtain perfectly healthy olives free of chemical residues, as we do not use pesticides.
Pesticides, on the other hand, are used in conventional cultivation because they are more economical and easy to manage.
Del Rebene extra virgin olive oils have an exceptionally high polyphenol content: above 400-500 mg/kg, and the acidity is very low, between 0.1 and 0.2% oleic acid.
The olives are hand-picked and taken within 12 hours to the nearby organic mill for defoliation, washing, and cold pressing at approximately 28°C.
The oil is stored in steel tanks under argon gas to protect it from oxidation. It is then packaged in 0.50-liter glass bottles.
Panoramic view of the Del Rèbene olive trees
Characteristics of our Veneto Oil
Production area
Berici Hills – Vicenza (Italy)
Cultivate
Rasara, Leccino, Pendolino and Coratina.
Production method
Cultivation is organic and harvesting is done by hand, between the third ten days of October and the first ten days of November.
Milling
In a certified organic mill, within 12 hours of harvesting.
Sensory profile
Intense golden-green color, delicate fruity aroma with hints of fresh grass and green olives. Slightly bitter, balanced flavor, with a delicate sweet and spicy note that lingers pleasantly.
Recommended pairings
Serve raw with Mediterranean pasta dishes, fish, and boiled meats, or with fresh or boiled vegetables. Ideal for creaming risottos and roasting meats.
Packages
0.50 lt bottles.
Certificates of Distinction, Diplomas of Great Mention, of our Veneto DOP Oil
2017 - 20th Palio:
Consortium for the Protection of Veneto Extra Virgin Olive Oil
Diploma of Special Mention for Azienda Agricola Del Rèbene High-Quality Novello Extra Virgin Olive Oil, Medium Fruity – 2nd Place
2016 - 13th International Olive Oil Competition: AIPO SILVER
Certificate of Distinction for Del Rèbene Farm Organic Extra Virgin Olive Oil, Light Fruity
2016 - 13th International Olive Oil Competition: AIPO SILVER
Certificate of Distinction for Del Rèbene Farm DOP/IGP Light Fruity Extra Virgin Olive Oil
2015 - 12th International Olive Oil Competition: AIPO SILVER
Diploma of Special Mention for Del Rèbene Farm Organic Extra Virgin Olive Oil, Light Fruity
2015 - 19th Palio: Consortium for the Protection of Veneto Extra Virgin Olive Oil
Diploma of Special Mention for Azienda Agricola Del Rèbene High-Quality Novello Extra Virgin Olive Oil – SCORE 95/100
2014 - 18th Palio: Consortium for the Protection of Veneto Extra Virgin Olive Oil
Diploma of Special Mention for Del Rèbene Farm High-Quality Novello Extra Virgin Olive Oil
2014 - 11th International Olive Oil Competition: AIPO SILVER
Diploma of Special Mention for Del Rèbene Farm Organic Light Fruity Extra Virgin Olive Oil
2014
NEWS & EVENTS
Mondolio19 February 2024 - 12:05
FRONT ROW SOCIETY: review by Annett Conrad28 July 2023 - 18:35
Recensione Slow Food: Di coralli, di pietre e olive. La rinascita dei Colli Berici25 October 2020 - 15:56
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