Tourism: oil, niche- product conquering the markets

Oil isn’t still considered a mass-product even though the production is increasing gradually (20000 quintals’ production in the interregional area); even the markets are showing more and more interest in this kind of product. The Aipo is an association joining the extra-virgin olive oil producers from Veneto, Friuli and Trentino (7000 on the whole). There are two PDOs from Veneto “Garda” and “Veneto” under nominated Valpolicella, Euganei Berici and Del Grappa with and amount of 11000 quintals per year. Most of them coming from Verona. The olive picking, regarding 3000 hectares’ surface (40% PDO), is made from the end of October to the end of November. The Roman colonists grew the olive trees on the mills of Veneto. Here the olive-trees resist cold weather better and this has influenced olive culture in this area since then. A good campaign was made during the Venetian Republic and since the end of the World Wars the olive cultivation has been increasing. The “Garda” is produced in the area of the lake belonging to Verona, from Peschiera to Malcesina, till Valeggio on Micio: this oil has an intense green colour and light fruited with some taste of street almonds. S. Vigilio is a traditional touristic resort with its ancient monastery become hotel today, and the museum of oil at Cisano on Gerdesana. The other oil-district from Verona is near the area of the Amarone production: here the oil is yellow-coloured and light fruited slightly better. Even in this area there are villas and castles for those who are looking for the fruits of the land but also for culture. The other PDO comes the Colli Berici, in the area of Vicenza and Colli Euganei in the area of Padova where the oil presents an intense golden green and the fruity oil, usually having different levels of intensity, with a light better sensation for fresh oils. The beneficial properties of extra-virgin olive oil are well-known: adviced against arteriosclerosis, cholesterol, diabetes and cardiovascular diseases; it protects, has an anti-inflammatory and anti-oxidant action and it has positive effects on digestion. The oil is to be consumed in the same year when it is produced, it should be kept in dry and fresh places, or rooms at constant temperature, it must be protected from heat and direct light. Cold does not provoke alterations, but the oil should never freeze. Among the events dedicated to oil: Fieracavalli with Villaggio di Bambino (5-8 November 2009).