Del Rèbene Oil
Even the olive trees have firm origins on the Del Rèbene lands: the first findings on the cadastral estimates date back to the 1700s.
Since the 90s, Francesco has started a passionate recovery work of a steep slope at about 280 meters. s.l.m., harnessed by centuries-old stone terraces, on which he replanted 3 hectares of olive trees of indigenous varieties such as Rasara together with Leccino and to a lesser extent, Coratina, Pendolino, Maurino and Grignan.
The “GOLD” quality is obtained from these different cultivars.
When the olive-growing year is particularly rich in fruit, the Rasara, Coratina and / or Leccino cultivars are harvested separately, in order to make single-variety oils as well.
Rasara is an ancient autochthonous cultivar and has been reported by Francesco as a particularly gentle and fruity oil is obtained from this variety.
The 700-planted olive grove is registered with the D.O.P. Veneto Euganei and Berici and the disciplinary applies.
Extra virgin olive oil – GOLD – Del Rebene
The organic method
The south / south-east exposure, the calcareous soil with an average gradient of 40%, the consequent constant ventilation of the steep slope and the mild climate make the cultivation of the olive tree happy. With the Organic Method it is possible to obtain a perfectly healthy fruit and a high quality extra virgin olive oil with polyphenols above 400-500 mg / Kg and acidity between 0.10 and 0.20% oleic acid.
Rescue irrigation and cultivation conducted organically, according to the rules of the disciplinary D.O.P. Veneto Euganei and Berici allow “quality on the pitch”.
The olives are harvested by hand and brought to the nearby organic mill in 24 hours for defoliation, washing and cold pressing at about 28 °. The oil is stored in steel tanks under argon gas and therefore preserved from oxidative phenomena. It is then packaged in glass in 0.25 lt, 0.50 lt formats. and 0.75 lt.
The oil is almost acidity-free, of an intense golden green color, classified as light or medium fruity according to the vintages: it highlights persistent aromas of green olive and field herbs, with hints of almond.
This fine aromatic prelude to a balanced, bitter taste, yet enriched by a delicate sweet note and a spicy tone of pleasant persistence.
It is particularly suitable for raw consumption on first courses of Mediterranean cuisine or on fresh and boiled vegetables, fish and white meats.
Since 2012 he has been registered in the Slow Food guide. In 2016 he was elected “Slow Oil” in the D.O.P.
In 2016 in the D.O.P. he was elected “Slow Oil” truly “Quality oil capable of moving in relation to the cultivars of origin and the terroir of origin, obtained with sustainable agronomic practices and with a good quality / price ratio intended on a regional basis.”
Extra virgin olive oil – Organic Olivage – GOLD – Del Rebene