As we all known, a long, long time ago people used to accumulate large stocks of oil, cereals and wines in the larders of their town homes or farmhouses. Everybody lived in fear of food supplies running short, even of a famine, and therefore they all tended to accumulate, since nobody knew how the season would evolve, what the crop would be, would there be wars. In the texts dating back to the Veronese Renaissance, natural events are described in great detail, but with a sense of fear and powerlessness.
The difference lies in the plants, in the vast array of olive cultivars coming from the Garda district. The difference also lies in the climate and soil, as well as in the work of the farmer, his experience, expertise, and ability to exploit new techniques and respond to the changes in the environment.
Let us hesitate no longer: it is time to ask ourselves what low acidity really means and learn more about the information printed on the labels of olive oil. Bottles of extra virgin olive oil in particular may bear the claim Low Acidity. An extra virgin oil obtained from ripe, healthy olives using appropriate harvesting, pressing and storage methods, will generally possess a very low degree of acidity, less than 1%. Low acidity is the parameter that best summarizes the chemical quality of an oil.