Trentino 46° Organic Olive Oil

The olive varieties used are three types: the spicy and delicate Frantoio, the sweet and fruity Leccino and Casaliva. These are basically representative varieties grown in the Tuscany region, and blending the varieties is also the Tuscan method. However, olives grown hundreds of kilometers north have a different taste from those in Tuscany. They are both blue and fruity, but while the Tuscan oil is blue and heavy, the 46° has a light blue taste, like biting into a green apple or a breeze blowing through.

This olive grove is located in the northernmost place in the world suitable for olive cultivation. When you introduce olive oil made in Trentino, even Italians will say that it's not a place near the Alps where olives grow. That's how rare the olives are. In fact, the climate is alpine, but the warm southern winds called fauns that blow through the valleys mitigate the cold, making it possible to cultivate olives. And the oil produced there has the unique characteristics of that land.

The olives are hand-picked before they are fully ripe, and to preserve their freshness, they are cold-pressed within 24 hours to extract the oil. Each olive is individually pressed, which is a feature of Trentino 46°, to ensure that the pulp and seeds are extracted.
The olive oil is then extracted using a two-phase system to separate the oil and water while controlling the temperature to prevent the loss of polyphenols.

The northernmost region of Italy, bordering Austria and Switzerland, was established in 1926 with the aim of promoting and supporting agriculture in the region.

This region is ideal for growing olives without pesticides, thanks to the large temperature difference between day and night, and there is almost no insect damage. This delicate oil makes full use of the potential of this blessed terroir.

This area was once part of Tyrol, and is home to many German residents. The producers, who value tradition and have a German temperament of hardworking and meticulousness, regularly hold study sessions on cultivation under the guidance of agronomists, and strive to improve the quality of their olives and their techniques.