Oro de Pòe olive oil is born out of a true love story. The estate upon which it is created is just as rich in family history and heritage as the land upon which it sits. In the early 1960’s, Cavalier Gentile Bizzotto and his wife Mrs. Elisa, chose to relocate his textile factory to Pove del Grappa, a village in the Vicenza province that was known for its mild microclimate. They chose this particular piece of land because it included an olive orchard with century old olive trees, some dating back more than 300 years. When the Bizzotto family took possession of the land, they immediately planted 200 more trees in honour of their eldest son Paolo, and newly born son Francesco. They felt it was a good omen and a symbolic gift to dedicate trees to their children that were known for their longevity.
Dr. Giovanni Alberton, a national expert on olive oil cultivation, has been collaborating with the Estate Gentile since 2001. Giovanni is one of just 24 official olive oil tasters in Italy, and has a master’s degree in olive oil cultivation techniques. He discovered his passion for olive oil in the 1960’s, and it has only grown since then. After getting his degree in Agronomy, he specialized in Oenology and Winemaking at the university of Montpellier in France. After that, he ran a wine and oil growing estate in the Abruzzo for ten years. Following this, he ran a prominent wine estate in Fruili for another five years. It was during this timeframe that he became an expert in the art of cultivating olive oil. Dr. Giovanni has developed numerous oil estates in Italy and Spain. He now lends his expertise to the oil production of several estates in Veneto, including an olive tree nursery. Recently, he has been effectuating research in collaboration with Veneto Agricoltura and the University of Padova.
The pure taste of Oro de Pòe depends on the perfection of every single olive, which is why we opt for a slightly more uncommon practice - the manual Harvest. We want to ensure quality every step of the way during our cultivation process, which is why we hand-pick our olives. This is a less common practice nowadays as it is much more time-consuming and costly. However, hand-picking ensures that we can deliver perfectly whole, ripe olives. Dents in the olives can start fermentation and alter the taste, and we are dedicated to maintaining Oro de Poe’s fresh and fruity taste. The manual harvest is also easier on the trees, as mechanical harvests leave branches torn and broken and leaves over-picked, eventually destroying the olive tree. Like any living creature, olive trees flourish and grow better when they are not stressed.