ORIGINS OF ITALIAN EXTRA VIRGIN OLIVE OIL
From the humble origins of the Salvagno Family, Redoro was born in 1895 and carried forward by farming people who believed in their product, at the time little known, now appreciated throughout Italy and sought after worldwide.
Our history tells of processing paid with systems similar to barter, when a demijohn of oil was exchanged for sacks of flour or wheat, and among the courtyards populated by farmers and artisans, people lived on few things and exchanges with products they owned.
Loyalty, Consistency, Perseverance.
These are the 3 Laws handed down by our Ancestors, who always worked enjoying the trust of the population of the time and which, even today, are maintained and respected as words carved in stone.
This respect for values has allowed Redoro to grow.
Redoro, in the person of Daniele Salvagno, still a young man, thus thought of grouping local production at father Mario’s oil mill, asking the farmer cultivators of the time to bring their olives to be crushed in Grezzana to make this product known beyond the boundaries of the small village.
Subsequently, son Daniele saw the possibility of enhancing the principles on which the entire Redoro philosophy was based in the reactivation of the Ancient Oil Mill of Mezzane: one of the very few oil mills in Italy that still uses cold pressing of olives to extract the precious juice.
The demonstrated passion and acquired credibility were immediately rewarded, and the growers began to bring their olives to be crushed, listening to the advice that the founders of Redoro began to distribute to grow a better and healthier fruit year after year, thus enriching the quality of the final product.
The work and production, which have grown over time, have led the company to become a point of reference for the entire surrounding area and for over 1,000 growers who still rely on the expert advice of Redoro’s Master Oil Makers.
REDORO OLIVE OIL PROCESSING
Redoro’s standards are very high and, to meet them, one must work carefully on their land and plants throughout the year.
Mornings always start earlier and days become longer: when growers begin to harvest the olives there’s no more time to procrastinate, there’s no more time to waste: the fresh fruit just picked must be taken to the Oil Mill and processed immediately. Only in this way is it possible to ensure the maximum quality result of the final product.
All of Redoro’s technological production plants are from Italian companies, some from Verona, to maximize Italian territoriality which has nothing to fear in terms of functionality and reliability.
The extra virgin olive oil freshly extracted from milling will no longer come into contact with air and oxygen until the bottle is opened on the consumer’s table. Very specific technologies manage to keep the product isolated during the extraction phase until storage in silos, at a constant temperature, leading to bottling where a cloud of nitrogen is sprayed (with the bottle upside down) before being sealed inside the original and unmistakable bottle with the handle.
RESEARCH AND DEVELOPMENT IN THE TERRITORY
Research and Development in the company are constantly encouraged and allow the use of technology to improve final results without compromising the genuineness of the product. One of these examples is represented by the eco-trap.
The Eco-Traps.
What are eco-traps?
Increasingly tight schedules and dynamic times force growers to be less present in the fields. This would lead to a lack of attention to changes implemented by Nature, sometimes even dangerous, such as when the most dangerous pests and insects for the plant appear.
The “eco-trap”, invented by Lorenzo Salvagno, allows the grower to sleep peacefully. Thanks to a detection system and a camera that monitors the trees, it is possible to know in real-time what is happening to the olive plants.
A completely autonomous and eco-friendly detection system that works without the use of energy other than that derived from the system’s photovoltaic panel.
REDORO EXTRA VIRGIN OIL
“The ‘oil is good not because we say so, but because we have it certified.’”
Our Protection Consortium verifies all processing stages, the olive growers bring the olives which are processed and crushed on the same day to ensure the maximum characteristics that make Redoro extra virgin oil an excellent product.
With these words Daniele Salvagno, President of Redoro Frantoi Veneti and of Federdop Olio, guarantees the product that comes out of their mills.
The Redoro product is certified through national bodies and following the MIPAAF directives.
The “oil changes, the” oil is alive: it continues to modify scents and aromas.
Just born, it emits fruity, fresh, leaf scents
after a couple of weeks it offers elements of green grass
then you feel moss, artichoke, unripe almond
Oils of very low acidity and with excellent polyphenol and antioxidant content. This is the best guarantee of Redoro oil.”
“Without passion, no product can be made. Technology helps but it is necessary to know how to use it by putting the soul into it first of all.
The Ancestors have passed down secrets and working methods that allow achieving otherwise unexpected results. It is these secrets and teachings that make a product something special.” These are the words of Lorenzo Salvagno, responsible for all Redoro production.
PROMOTING EXTRA VIRGIN OIL
School and education to know extra virgin olive oil
Paola Salvagno follows the educational part focused on teaching the discovery of one of the treasures of the Veneto and Veronese territory.
Thanks to dad Mario, she was able to develop her propensity for teaching.
A kindergarten teacher, she was able to transfer all her experience to the company to create an indissoluble link between the younger generations and the history of extra virgin olive oil.
From kindergarten children to elementary and middle school students to make known the treasure of their land, part of their deepest roots.
The Redoro mills in Grezzana and Mezzane can be visited all year round: the best period is from mid-October to the end of December when 75,000 quintals of olives are processed to produce excellent extra virgin oil.
It’s in our oil mills that you understand the treasure contained in an “olive: it’s a wealth of knowledge and an” unforgettable experience for all children.
EXTRA VIRGIN OLIVE OIL: HERITAGE OF HUMANITY
Our studies and research allow us to bring our expertise and knowledge to the entire world of olive cultivation.
The Veneto is one of the most beautiful regions in Italy, and around us, in Verona, a stunning landscape arises that offers excellent products of the land such as Olive Oil, Wine, Cherries, and Chestnuts. It is our duty to offer these treasures to our entire country and to the whole world.
Extra virgin olive oil is also recognized as an excellent product for the prevention of diseases and cholesterol.
“Italian extra virgin olive oil is a heritage of” humanity.