This Casa Rinaldi Extra Virgin Olive Oil comes from Lake Garda, in northeastern Italy. It’s an exceptional oil and is difficult to find; Garda extra virgin olive oil accounts for less than one percent of national production. It’s also one of the strictest DOP standards in Italy, making Garda oils with this certification truly only the best quality.
It’s a cold-pressed oil, with a green to gold color. It gives you lightly fruity aromas, almost neutral. And on the palate, it has a fruity taste, with a subtle bitterness and slight almond aftertaste.
Use this excellent Garda Bresciano Extra Virgin Olive Oil to elevate your dishes. Drizzle it over salads, soups, meats, fish, or vegetables. Combine it with a splash of balsamic vinegar for a classic bread dip for appetizer, too.
Light exposure accelerates deterioration through photo-oxidation, especially in products high in chlorophyll, like extra virgin olive oil. This is why olive oil is usually packaged in dark green or dark brown bottles. The longer olive oil is exposed to heat and light, the faster it will lose its flavor.
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.