No olive should be picked from the ground, and likewise, all drupes displaying signs of olive fruit fly attack should be discarded, because the oxidation processes taking place in these fruits would cause the oil to be rancid.
Unlike other crop species such as the grapevine, which require great, all year round care, olive trees need little or no attention during the summer and autumn months. In an anonymous book dating back to the early Eighteenth century, the author - presumably a landlord living in the Garda district - describes the work carried out in the countryside.
It is said that Casaliva was chosen by the olive growers of the area because of its abundant yield of top-quality olives, which give rise to a fine, delicate oil that is a perfect condiment for many dishes.
Locally, this cultivar is also known as Drizzar (i.e. to straighten out): as the name suggests, it has always been capable of straightening things out when the outlook on the harvest was poor, because its olives ripen more gradually, and later in the season. Today, we are proud to introduce you to Casaliva Turri, an extra virgin Garda DOP olive oil that bears the hallmark of our territory. A variety becomes distinctive of a certain area when it adapts to its climate and soil.