THE territory
over 5,000 hectares in the hills of Verona
It all starts from the very ancient Roman roots
Olive cultivation in the Veneto region has ancient roots, predating Roman colonization. Located in the far north of the growing area, olive production covers more than 5,000 hectares over the entire hilly strip from east to west of the region. The unique climatic conditions, with often harsh winters, make Veronese olive growing distinct from that of other parts of Italy, influencing the quality of the P.D.O. extra virgin olive oil produced here.
Olive harvesting as it used to be
An essential step for the quality of our oil
At the Bonamini Oil Mill we use facilitating combs to ensure that the olives are harvested at the optimal time of ripeness. The olives, dropped on nets placed under the canopy of the trees, are immediately transferred to the mill. In this way, within 12 to 24 hours of harvesting, cold pressing begins, a fundamental process capable of preserving all the organoleptic properties and valuable antioxidants contained in D.O.P. extra virgin olive oil.
An oil with an unmistakable fragrance and flavor
The typical scents of the Veronese territory
In the hills east of Verona, the olive tree finds its ideal environment. The main varieties grown in our olive groves include: Grignano, a native Veronese variety rediscovered for its aromatic notes of citrus and unripe apple, Favarol, Frantoio, Leccino or Leccio. These Italian varieties give Bonamini oil an unmistakable aroma and flavor capable of expressing all the typical scents of the territory in which they are grown.
