The Mediterranean landscape is characterized by olive trees, and Lake Como represents its northernmost niche. The resulting slow ripening of the olives and the management of the olive groves with natural grass cover, rich in fragrant essences, allow our extra virgin olive oil to retain all the extraordinary aromas typical of the Mediterranean diet.

Olive oil is one of the characteristic ingredients of the Mediterranean diet, a source of health and flavor. Our Cooperative is focused on obtaining the highest quality oil, including zero residues, through sustainable cultivation practices.

The harvest begins in mid-October when the olives turn brown. The olives are harvested with respect, by hand or with simple tools, including harvesting extensions. The olives then quickly arrive at the Bellagio mill, where they are removed from the leaves and washed before being pressed. The resulting olive paste is “gramolated”, meaning mixed gently and uniformly. The continuous malaxation allows the oil droplets to rise to the surface, which the “decanter”, a centrifuge, will then separate using the most modern and environmentally friendly methods. The entire process takes place in a cold, stainless steel environment. The precious oil is then sent to stainless steel tanks under nitrogen until bottling.

Medical science reports many health benefits associated with regular consumption of quality extra virgin olive oil, especially as a powerful anti-inflammatory agent. Its polyphenol content provides antioxidant action throughout the body. Its monounsaturated fats help better absorb vitamins A, D, E, and K. It contains linoleic acid, which helps regulate blood cholesterol levels and reduce cardiovascular risk. It is rich in phytonutrients that can help improve bone mineralization and calcification. It is the first fat added to infant formula because it most closely resembles the fats in breast milk.

In particular, our extra virgin olive oil is particularly rich in characteristic oleic acid and has a very low free acidity, averaging 0.1-0.2%. Upon tasting, you can detect notes of vegetables, typically artichoke, green grass, and almond, with perfectly balanced hints of bitterness and spiciness. It lingers on the palate for a long time. Its freshness, complexity, and aromas enhance every recipe, especially when served raw. Even simple white rice or boiled potatoes, with the addition of our oil, become extraordinary dishes.

We at the Cooperativa Olivicoltori Lago di Como are truly proud to be able to produce an extra virgin olive oil so rich in flavors, aromas, and healthful substances essential to our well-being. We look forward to welcoming you and letting you taste a true Italian Extra Virgin Olive Oil produced among the beautiful hills of Lake Como at our shop, “Bottega dell’Olio.” Why wait? Come visit us!