Gaiatto

Luciana and Massimilano’s story - who share many activities and interests - began by recovering the ancient terraces overlooking Lake Como from abandonment.
With the precious support of Erman, who follows them in their passionate vision of modern olive growing, they carry on their project. In 2005, the first 150 olive trees of the Frantoio, Leccino, Bianchera and Pendolino varieties were planted, a choice which will give the product a precise territorial identity, in strict compliance with PDO regulations. Lombardy Lakes - Lario. They cultivate two hectares of olive groves owned and one hectare rented in Varenna and Perledo, with a total of 650 olive trees.

Over the years, they have refined their skills by attending training courses on agronomic practices, pruning and harvesting systems, and are constantly engaged in updates that direct them towards the use of modern olive growing techniques, without neglecting to consult and learn from those who, before them, dedicated their life to olive cultivation.
In order to complete their training, they have also studied extraction techniques, and, in 2006 Massimiliano became an extra-virgin olive oil taster, a skill that is absolutely essential for any olive grower, and a further contribution to their professionalism.

Gaiatto’s work respects the environment and nature, in a balanced relationship between the needs of the plants and the potential of the land; the result is an extra virgin olive oil of the highest quality.
The management of the olive groves is based on the same principles of organic farming, without the use of pesticides or other polluting products, and maintaining natural grassing.

They usually start harvesting the olives by mid-October, during the pre-veraison; this choice ensures that the oil produced has a very low acidity and the exaltation of vitamin components and polyphenols, although it leads to very low production yields. They then proceed with obsessive care, avoiding damage to the olives, which are transported from the field to the nearby oil mill in aerated crates, weighing a maximum of 12 kg to avoid crushing, and after a few hours, on the same day of harvesting, they are already crushed.

This is how Gaiatto’s oil is made!