Monocultivar Casaliva Olive Oil – Frantoio Manestrini
The Monocultivar Casaliva Extra Virgin Olive Oil represents the highest-quality selection of Frantoio Manestrini, a historic olive oil producer located in Soiano del Lago, in the heart of Valtènesi. The decision to produce a monocultivar oil stems from the desire to showcase Casaliva, the most representative and ancient olive variety of the Brescia shores of Lake Garda. This territory is characterised by a unique microclimate that moderates temperatures and favours the slow and steady ripening of the fruit, giving the oil a finesse and elegance that are difficult to find at other latitudes.
Production begins with meticulous harvesting at the veraison stage, when the olives transition from green to violet, ensuring the maximum concentration of aromatic compounds. The transformation process follows strict artisanal standards: the olives are transported immediately to the olive mill and subjected to cold extraction using state-of-the-art continuous-cycle equipment. This technique keeps the temperature of the olive paste consistently below 27°C, preserving the fragrance of the aromas and the stability of the flavours.
Visually, Monocultivar Casaliva Olive Oil has a clear, brilliant emerald-green colour with golden reflections. On the nose, it releases a medium-to-intense olive fruitiness enriched by elegant notes of freshly cut grass, artichoke and a distinctive hint of white almond. On the palate, the structure is harmonious and enveloping; bitterness and pungency are present but perfectly balanced, with a persistent aftertaste reminiscent of aromatic herbs and dried fruit. Its fluidity and low acidity make it an exceptionally pleasant oil with remarkable sensory drinkability.
In the kitchen, this monocultivar is considered a true gourmet ingredient, capable of elevating the character of any dish without ever overpowering it. It is the ideal companion for lake and sea fish, and is excellent with meat carpaccio, tartare and steamed or grilled vegetables. Its elegance makes it perfect as a finishing oil on legume soups, creamy risottos and fresh cheeses. The history of Frantoio Manestrini, founded in 1960, is reflected in every drop of this oil, ensuring an unbreakable bond between olive oil-making tradition and technical innovation, with full respect for the environment and local biodiversity.
