Colli Euganei

The olive tree has deep roots in the Euganean Hills, possibly dating back to pre-Roman times, with Roman authors praising the fertility of the region and the abundance of grape harvests. However, economic and political decline during late antiquity led to depopulation and environmental degradation.

Under Venetian rule from the 1400s, olives regained importance in the Euganean Hills, and cultivation continued, as evidenced by documents from the first half of the 1700s. Four native cultivations have survived for centuries in the area: Rasara, Marzemina, Rondella, and Matosso, each producing olives and oils of different qualities. Other varieties include Leccino and Frantoio.

The olive oil of the Euganean Hills, processed exclusively in the Extra Virgin version, is recognizable by its typical golden green color. It is obtained through cold extraction and is generally packaged unfiltered after careful settling. With its low acidity (only 0.2-0.3% when the legal limit for Extra Virgin is 0.8%), high percentage of monounsaturated fats (over 75%), low peroxide number, and distinctive sensory characteristics, this oil ranks among the top Extra Virgin oils in Italy.