oro de pòe


An intriguing golden green color promises many sensations. A slight peppery nose has a hint of artichoke.

A stimulating taste of tangy bitterness of our variety "Povese" accompanies delicately the intense fruity and floral tastes of the varieties "Maurino" and "Leccino.


oro de pòe

oro de pòe
where does the name come from?
“Oro” refers to the rich golden colour of our precious olive oil, while “Poe” is the traditional name of the village in which our family estate (the Estate Gentile) is located- Pove Del Grappa- and where the olive oil is produced. Pove Del Grappa (or “Poe” in the local dialect) is a village dedicated to the growth of olive trees, and is infamous for having some of most beautiful olive trees in the country, dating back more than 300 years. We chose to name our product after the traditional name of the region to emphasize that our oil can only originate under the unique environmental conditions found in “Poe.”
Why our oil Oro de Pòe is special
One of the most significant reasons our olive oil is so special is the environment in which it is created. The geographical area in which the Estate Gentile is located is one of the most northern locations in Europe where olive trees grow and bear fruit. The territory of Pove del Grappa is located in a natural shell shaped valley at the foot of the Grappa mountain, and is known for its mild, well ventilated climatic conditions, which create a relatively dry environment. For these reasons, the area is also known as the “Olive Basin.” The high quality of the final product is also due to the composition of the soil. The area was once located in the broader river-bed of the Brenta, and is now covered with alluvial moraine intersected by layers of sandy clay and marl. The next reason our olive oil is so distinct is because of the unique olive varieties that are used to create it. The local variety “Frantoio Povese” is abundantly present in both older and younger trees of the region, which produces a very delicate oil compared to other varieties, resulting in an incomparable taste. Finally, the modes of cultivation play an essential role in making our olive oil unmatched by any other. Under the guidance of seasoned agronomist dr. Giovanni Alberton, the olive trees are treated using traditional methods and modern, well adapted equipment throughout the seasons of the year. These unique conditions under which the olive oil comes to life are what gives Oro de Pòe its distinct taste and unique personality.

Sensory evaluation
The assessment of the quality of the olive oil was based, in the past, on the traditional chemical analysis which would determine the acidity of the oil. More recently though, sensorial analyses have been introduced. This test is carried out by qualified experts who are taught to evaluate and certify the organoleptic characteristics (merits and defects) of the oil, such as: flavour, color, scent and the appearance. This method uses the human senses which, accordingly to recent studies, behave as genuine and proper measurement instruments.