PRODUCTION OF EXTRA-VIRGIN OLIVE OIL
The entire production cycle of REDORO Extra-Virgin Olive oil complies with the best and most traditional processing methods.
The product range proposed by REDORO to consumers and restaurateurs is well assorted: in addition to INTEGRALE extra-virgin olive oil, obtained from olives cultivated on the highest areas of the hills which enjoy the most typical climatic conditions, there is also NOSTRANO extra-virgin olive oil, featuring a sweet and round flavours with velvety almond aftertaste; EXTRA extra-virgin olive oil instead, is a particularly delicate oil with a slightly fruity flavour, excellent to season the best Mediterranean, everyday dishes. Besides these products, there is the range of extra-virgin olive oils of “Antico Frantoio” line, including MORBIDO, INTEGRALE and PERLAROL qualities; the most typical REDORO’s production areas also produce the organic line including products such as: BIOLOGICO extra-virgin olive oil, the infusions (with lemon, basil, rosemary and hot pepper) in organic extra-virgin olive oil, in addition to a complete selection of olive creams and organic vegetables in oil that complete the range.
The olives destined to the production of REDORO extra-virgin olive oil, cultivated on Venetian hills, originate from typical local varieties such as Nostrano, Favarol and Grignano; among these olives, only those of prime quality, 100% ITALIAN AND GMO-FREE are picked by hand or using brushes, following typical traditions. Delivered to the mill the same day, the olives are carefully selected and only the best and healthiest ones are ground afterwards, following a technologically advanced production process, under controlled temperatures that do not exceed 27° C.