Like kneading in bread-making, this is a critical stage in oil production: if you don’t knead the dough properly, the bread won’t rise, and likewise for oil, if malaxation is insufficient, the quality of the oil will be unsatisfactory. A skilled miller knows what is best, in terms of malaxing time and conditions, for each […]
Malaxing is like bread-making Read More »
If you came to visit us, you would doubtlessly remember this stage of the process. The olives are brought to our mill in large plastic baskets, the sides of which are full of vent-holes, which allow the drupes to “breathe” while at the same time preventing the accumulation of excessive humidity. The olives are loaded
Come and join us for the oil-tasting Fête at our olive mill in Cavaion Veronese on Sunday, November 8th. From 10 a.m. to 4 p.m. you are most welcome to our mill: we will be happy to offer you a taste of our new oil, and in exchange for a small contribution to the Red
The fête for the new oil at the Turri Olive Mill in Cavaion Veronese Read More »
So here we are, tomorrow we officially open the olive-milling season and start producing this year’s oil! We are quite satisfied with the quality of this year’s olives, but we will only be able to draw our conclusions when we finish milling. Meanwhile you are most welcome to come and visit us: book a visit
Olive milling time! Read More »
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
How fragile we are with regard to Nature Read More »
We would like to thank Luigi Caricato, an enthusiastic journalist and great connoisseur of olive oil. In his column “Condito” (“Dressed”) published on the August-September number of the cooking magazine “Cucina&Sala”, he chose our Garda orientale DOP oil as the best oil for fish. We agree with him that there are no fixed rules about
The best oil for fish? Olio Turri! Read More »
It is the taste of spring, the Veronese risotto with white asparagus is the warm and delicate dish that takes us into the beautiful season, easy to combine with a fresh white wine, like a Custoza or a young Soave. Happy Easter! Ingredients: Vegetable stock: 1 onion, 1 carrot, white asparagus stalks, 15 g coarse
Risotto with white asparagus and enjoy a Happy Easter! Read More »
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.
A journey to the discovery of Garda olive varieties Read More »
Pruning is a key instrument in the hands of olive growers. It has a great impact on canopy development and contributes to define the size, shape and health of the plant.
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
Low Acidity, what does it mean? Read More »
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