Olive trees, vegetable gardens and lemon groves from ancient tales
This weekend the bbuono team went to Gargnano, the largest town in the Alto Garda Bresciano Park, to meet Valerio Giacomini and his organic farm.
Gargnano, the capital of Vela Gardesana, is a popular destination for those who love the lake, nature and unspoiled landscapes. The landscape has a Mediterranean feel thanks to olive trees, vegetable gardens, gardens and ancient lemon groves.
Here olive trees, thanks to the favorable microclimate, bear fruit in one of the northernmost areas of the world. On the shores of Lake Garda, olive cultivation has ancient origins and traditions. In this context, located in a hilly area is Valerio’s farm, certified and controlled by the Mediterranean Institute of Certification (IMC).
An all-organic story
We are welcomed by his invaluable collaborator, his sister Marisa, with Valerio explaining to us in great detail the characteristics that a great monovarietal oil based on Casaliva, a cultivar native to Lake Garda, must have. The company has chosen extreme selection to express itself: an in-house mill, storage in a climate-controlled environment and under inert gas cap, and organic certification.
The company’s bet starts in 2009, in the management of the olive grove Valerio does not use pesticides or even pesticides, he samples drupes weekly to ensure their quality. Pruning operations are done annually to respect the vegetative-productive balance and carry out disease prevention through proper air circulation and exposure to light.
Harvesting is done manually at the beginning of the fruit veraison (phenological stage of fruit ripening) thus obtaining the highest quality in the oil produced for aroma and flavor.
The olives are taken to the in-house mill, then defoliated, washed and processed. At this very delicate stage, the presses are meticulously controlled so that the temperature never exceeds 20/22 degrees to keep their natural heritage, polyphenols and vitamins intact.
During the storage period, the oil is kept in a climate-controlled environment in stainless steel containers saturated with inert gas so that oxidation is prevented.
Giacomini’s oils reach polyphenolic values unthinkable for our latitudes and cultivars, and his Oro Verde di Gargnano receives multiple awards.
One of the most prestigious comes in 2016, (and repeated in 2017) he gets the highest recognition, the “Three Leaves” of Gambero Rosso, which awards his company the winner in the Monocultivar Bio category in the “Olii d’Italia” guide , the bible of national extra virgin.
BIOL (international event on organic olive growing ) also in 2016 awarded him the gold medal as the best Organic Extra Virgin Olive Oil,the company also gets the award “IL MAGNIFICO” which is the award for the best extra virgin in the world.
Listed in 2010 in the Slow Food Guide to Extra Virgin Olive Oil, in Flos Olei (Guide to the World’s Best Extra Virgin Olive Oil) in 2013, BIOLNOVELLO 2015 as the best EVO OIL of the 2015/2016 season having the BIOLNOVELLO Extragold Medal, and other countless certificates and awards.
Various tasting events of the company’s products are organized at Valerio Giacomini’s, and it is possible, by phone reservation, to enter the oil mill and have an illustration of the olive processing and oil storage.
It was then taken care of by Marisa who amazed us even more when we moved on to tasting.
For the delight of our palates, he served us, in addition to his oil, capers and caper blossoms (Cucùnci) from Gargnano in salt, olives in salt, Gargnano caper fruits in apple vinegar, and his famous powders: the Gargnano caper powder and olive powder, which open up endless horizons on the recipes that can be made.
At this link you can find some Recipes produced by Valerio Giacomini.
Why did we choose the Giacomini Organic Farm with Olive Mill
Valerio Giacomini, together with his sister Marisa, produces an organic oil with meticulous care from his own olives, and the decision to have his own olive mill was made precisely to ensure meticulous attention to the entire production process. His products are outstanding, the level is extremely high, and the awards he has received are well-deserved and prove it.
When we asked Valerio what led him to such levels of excellence, he replied:
“A great passion for the land, the same that made me leave behind my butcher’s apron (a job I had done since I was very young with my father Francesco) to become a farmer.”
Today one cannot speak of olive oil from Lake Garda without mentioning his farm, a true jewel of Garda agriculture. His tastings are increasingly sought after. We thank Valerio and Marisa for agreeing to collaborate with Bbuono.
