Veneto PDO Extra Virgin Olive Oil

A European delicacy, widely appreciated by the ancient Romans, and still much-loved for its excellent organoleptic properties and unmistakable flavour. Extraordinary quality, certified as a Protected Designation of Origin product.

logo-consorzio-aipop

PROMOTOR

Interregional Association of Olive Producers

The Interregional Association of Olive Producers (AIPO Verona) has been in the local olive and olive oil business for almost 50 years. The association provides member companies with planning, technical, legal, regulatory and agronomic advice for their cultural and professional development.

THE AREA OF ORIGIN

The origins of excellence.

Veneto PDO Extra Virgin Olive Oil comes from the very heart of the Veneto Region. The excellent organoleptic qualities of this oil derive from the area's particular climate and the distinct composition of the soil: two factors that keep the use of pesticides to a minimum and give the product its unique characteristics, such as its unmistakable flavour when used uncooked, its excellent resistance to high temperatures, and easy digestibility in every type of cooking.

VISIT THE PROMOTER'S WEB SITE

PRODUCTS

An elixir of taste and well-being.

  • Veneto PDO Extra Virgin Olive Oil

    A golden-green colour, a sharpish fruity flavour. Veneto PDO Extra Virgin Olive Oil is made from the finest traditional pressed olives, hand-picked directly from the tree. It is a precious oil, full of flavour and rich in unsaturated fatty acids, highly beneficial to healthy body functions.

CERTIFICATION

Protected Designation of Origin

Veneto Extra Virgin Olive Oil is certified PDO by the European Union. This mark indicates a product the characteristics of which derive from the natural and human factors of its environment of origin, whose production phases take place in a geographically delimited area.

RECIPES

Love at first taste.

Veneto PDO Olive Oil Martini Cocktail

Pour 200 ml gin into a jug and then the Evo Veneto PDO oil. Stir with a bar spoon and place the container in the freezer.  As the oil freezes, it will separate from the gin, forming a film at the top of the jug.
LEGGI LA NEWS

Puff pastry triangles with pears and Asiago PDO Vecchio

Preheat the oven to 200°. Meanwhile, peel the pears, remove the stones and dice them. Grate the Asiago PDO Vecchio and combine it in a bowl with the goat ricotta, stirring until the mixture is lump-free.
LEGGI LA NEWS

Amarone DOCG sorbet

Preparation of the syrup: In a saucepan, dissolve the sugar in the water over medium heat. Stir continuously until the sugar has completely dissolved. Bring the mixture to the boil and let it boil for 2-3 minutes. Then remove from the heat and allow to cool completely. In a large bowl, now sift the flour and add the salt. Gradually pour in the activated yeast and start kneading.
LEGGI LA NEWS
DISCOVER ALL RECIPES

SOCIAL OF THE PROMOTER