The area has been renowned for its wines for centuries, and there are records dating back to the mid-19th century that describe vineyards so perfectly tended as to resemble gardens. The vineyards now cover an area of around 1000 ha, much of which belongs to the older Classico production zone.
The star of the vineyards is a native grape variety known as Garganega, which yields dry wines (Gambellara and Gambellara Classico) and passito wines (Recioto di Gambellara and Vin Santo di Gambellara) both of them with exceptional character.
The itinerary winds its way through what could be described as a “wine-growing park”, due to the fine scenery and the presence of modern companies, including several very prestigious ones.
We are Grace Johannesen and Sarah Greising, and for our project for the international internship, we are researching different recipes to use with Redoro Olive Oil. Our final project is to create a cookbook with appetizers,
salads, pastas, main courses, and desserts that we will present to five Italian professio
nals. In Italy, Redoro has a reputation for being an excellent, authentic, and high quality company. As a part of our ground-breaking project, we have learned a lot about the differences and similarities between the types of olive oils that we are promoting. Among their many olive oils, Redoro has provided us with three diverse and unique olive oils, and each type pairs nicely with different types of food.
The Olio Extra Vergine di Oliva (Extra Virgin Olive Oil) can be used with the biggest variety of recipes. The subtle taste pairs nicely with vegetables, white and red meat, and any pasta dish. Our favorite dish to prepare with the extra virgin olive oil is a quick and simple caprese salad. With a few cherry tomatoes sliced in half, some small mozzarella chunks, a few basil leaves sliced chiffonade style, and a drizzle of Redoro, you can have a delicious and easy snack.
The Olio Extra Vergine di Oliva Biologico (organic olive oil) is made with 100% organic olives. It has a more bitter taste than the extra virgin olive oil, and is best paired with vegetables. We suggest pairing this type of oil with a roasted pepper dish. We will provide this recipe just in time for Thanksgiving.
The third type of olive oil is the Olio Extra Vergine di Oliva Veneto Valpolicella D.O.P which stands for Denomination of Origin Protected. In simpler terms, D.O.P. products have a government seal of approval ensuring they are authentic and high quality. Each part of the production process must be completed in order for a product to receive this seal. The sweet taste of this oil nicely compliments fish and meat recipes, without overpowering their natural flavors.
“Maybe in my first life I lived in Italy? Or was it Greece? Could’ve been Spain…
Who knows?! All I do know is my taste buds are from the Mediterranean.
I love me some fresh vegetables (especially tomatoes), wine (especially red), seafood, bread, wine, basil, cheese, all the vegetables and did I mention wine???
Oh and of course olive oil.”
These are some of the magic words about us of Robbie Ann Darby on your article for Redoro Frantoi Veneti.
Our experience about Olive oil tasting
It was a great experience for us too! We Have been so excited to have shared our passion for one of the most famous italian product in the world. We cultivate our olives with love since 1895. Thank you very much to have felt it!
Thomas Jefferson had it right when he said that “the olive tree is surely the richest gift of heaven”
Thanks to a campaign called “Flavor Your Life” my knowledge on the subject has grown exponentially. At a recent olive oil tasting event featuring the oils of Frantoi Redoro I received a hands on (or rather taste buds on) education.
For those who are unfamiliar with Flavor Your Life, it is a campaign funded by The European Union and a consortium of European olive oil growers. The program aims to educate consumers on the benefits of Extra Virgin Olive Oil from Europe, including: Taste, Health, Functionality, Heritage, and Quality. Just like wines, there are different oils for different occasions and this program is aiming to educate consumers on different oils to complement different meals.
An Olive Branch Extended in Education http://fablesandfocaccia.com/an-olive-branch-extended-in-education/
We started the night off with Elizabeth Johnson – Brand Manager for the Green Seed Group and Flavor your Life – who introduced the event and what is the campaign about. Afterwards, the world renowned olive oil expert – Angelo Tramonti explained to us about the Redoro extra virgin olive oil history, the family, traditions and interesting facts about olive oil:
▪ Extra virgin olive oil (EVOO) is made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
▪ The olive oils are tested by a panel of expert tasters trained by the International Oil Council. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t pass as extra virgin.
▪ In general the impact on the taste of olive oil is from the region, time of harvest and type of olive tree.
▪ PDO (Protected Designation of Origin) certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region.
▪ PGI (Protected Geographical Indication) certified products means that one stage of the process occurred in a specific region
As the night went on, we were instructed to take a sip of the olive oil from the little blue glasses that resembled candle-holders. Don’t be afraid of tasting straight up olive oil! A little sip won’t hurt you and it will actually allow you to recognize different characteristics of the oil without the complication of other flavors.
For the tasting, plain bread were provided to help enhance different flavor notes of the oil. Whereas water and granny smith apple slices were for cleansing the palette in between samples. We sampled the top 3 olive oils on the list and the host patiently explained the differences of each one.
Olive Oil Gelato
Olive oil gelato didn’t make sense to me at first. Would it taste oily? Is it refreshing? Is Buca out of their mind for making this gelato?
Turns out, the gelato was freaking-ly delicious. It was rich but somehow still refreshing, and it also had a subtle fruitiness and grassiness taste to it. I think out of all the dishes we had that night, this gelato really showed how a good olive oil can make a difference to a dish. To ensure the gelato doesn’t taste oily, the key is to use a good quality, full-bodied olive oil to bring out the oil’s natural character.
Bio & Biodiversity has come to life – The Agri-food Regional Network promoted by Coldiretti Veneto
It is called Region Bio&Biodiversity friendly: about twenty local organizations have joined including Coldiretti Veneto, AIGelsibachicoltura, Arav, Aipo, Opo, as producers; the Ecor-Naturasì group from Verona as distribution; Organic food production chains such as Ca’ Verde from Sant’Ambrogio di Valpolicella and Fattoria alle Origini.
The concept comes from Coldiretti Veneto and moves from an analysis related to the need to identify new development directions for farms that are dealing with a by now structural negative trend on the side of the products remuneration.
“It is a cultural leap that many companies, from wine to fruit, from vegetables to cereals want to do,” states regional directorPietro Piccioni.
Coldiretti Veneto is ready to support this process, adding a number of important partners who can support and respect a committed choice. In short, this is the initiative of Coldiretti: orienting businesses and ensure them the right support in a new challenge of sustainability.
To highlight the commitment made by signing the statute, organic certifications related to sustainability, and already up and running, will be promoted shortly. These will allow to distinguish on the market who will undertake this journey.
“The interest is high – guarantees Martino Cerantola president of Coldiretti Veneto –just think that Veneto Bio has thousands of workers in the sector and 15,800 hectares certified with ten thousand employees, which are bound to increase.”
The European market recorded a +7.6% and a turnover of 26 billion euros. Italy with over 1.3 million hectares, 55,000 workers and a turnover of 4 billion euros, is a reference for the organic demand of Italian origin also for the confidence in the production system and the checks made.
Works in Extra Virgin Olive Oil! Let’s call them just that: extra virgin works! A magnificent painting by Carlo Busellato, dedicated to Redoro Frantoi Veneti. All of us deserve a compliment directly from the heart because those who know how to express themselves with a work of art have understood how to read and interpret the miracles of the world.
project for the international internship, we are researching different recipes to use with Redoro Olive Oil. Our final project is to create a cookbook with appetizers,
