The Company
The Turri olive mill is founded for olive cultivation. Though one of the first in Verona , its history goes back even further. It is deeply rooted in the territory and its ancient farming traditions.
Traditions that even today the firm has not abandoned. Careful, rigorous production is aimed at maintening the authenticity of a product that was born from the union between nature and culture.
The company Turri is located the feet of the hills in Cavaion, in the immediate vicinity of Garda Lake, the olive press is ser in the heart of a unique area that enjoys its own special microclimate which has, since time immemorial, served as a valuable for olive farms around the lake.
Our History
In 1951, Giancarlo, the son of Mario Turri, former castaldo (i.e. the administrator, production and trade manager) of a large farm in Valpantena specializing in oil and wine production, founded the oil mill Fratelli Turri (Turri bros.).
At first the company specialized in crushing olives and selling oil by measure, and only in the late Fifties did they start selling the first bottles of Turri Extra Virgin Olive Oil.
In the early Eighties Giancarlo was joined by his children Mario, Laura, Luisa and Giovanni. They are now continuing his work, keeping alive the philosophy of quality and research inherited from their grandfather and father.
La ricostruzione del Frantoio del 1600 visitabile nella ditta Turri
How is Olive Oil Produced
Frow where is olive oil extracted
Olive oil is not man-made but is produced by the olive in early August.
If we observe the pulp of an olive under a microscope we can see that it contains tiny cells full of oil and water, destined to supply nutrients to the germinating seed. If man had underestimated the importance of extra-virgin olive oil, all these seeds would have given rise to new olive plants.
Olive's Harvest
The olives are harvested either by hand or mechanically, using special machinery that gathers them directly from the trees. The olives must be harvested at the correct degree of ripeness from healthy plants, usually grown at the foot of hills or on their slopes.
Windfalls must not be harvested, because they give an oil of bad quality. For the same reason, olives must be crushed immediately after harvesting: a delay can compromise the quality of oil and increase its acidity.
Per gentile concessione di Alberto Maisto
Olive's Treatment
When olives are crushed, a is obtained a blend (consisting of seeds, pulp and skins) which is then placed inside decanters.
This new method of obtaining oil, although doubtlessly less bucolic than the traditional ones carried out in olden times, allows the oil to surface from the paste without coming into contact with foreign material, hence under optimal hygienic conditions.
The oil thus obtained, also known as must, can be used directly or filtered through cotton.
Cotton filters eliminate the small particles of pulp that are suspended in the oil, so that no deposit is present at the bottom of the bottles.
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Olio Garda Orientale DOP
From a unique territory, an oil with an unmistakable personality.
The shores of Lake Garda, a land blessed by a sweet, mild climate, a land with a long rural history. A story of people who for centuries have been growing olive trees along these shores to obtain an oil with a delicate
flavour, fruity bouquet and unique almond aftertaste.
Harvested and crushed according to traditional methods, this precious oil is the product of deep love for an utterly unique territory.
Olio Valpolicella DOP
From a unique territory, an oil with an unmistakable personality.Valpolicella is a region in Veneto famous worldwide for its vineyards andwine. Olive cultivation too has a long tradition in this area, and olive groves were present on the gentle slopes of these hills since the early thirteenth century.The olives are still crushed according to ancient, traditional methods. The precious oil thus obtained is the product of a profound love of a territory whose beautiful, natural landscapes stir deep emotions in all hearts.The oil has a golden colour with a hint of green. The aroma is sweet and delicate, and so is its flavour, which leaves a delightful musky aftertaste.
Valpolicella is a region in Veneto famous worldwide for its vineyards and
wine. Olive cultivation too has a long tradition in this area, and olive groves were present on the gentle slopes of these hills since the early thirteenth century.
The olives are still crushed according to ancient, traditional methods. The precious oil thus obtained is the product of a profound love of a territory whose beautiful, natural landscapes stir deep emotions in all hearts.
The oil has a golden colour with a hint of green. The aroma is sweet and delicate, and so is its flavour, which leaves a delightful musky aftertaste.
Olio Extravergine Biologico
Text Coming Soon.
Olio Extravergine Bassa Acidità
Irreprensibile ®
Low-acidity extra-virgin olive oil
Extra-virgin olive oils are not all the same. Their aroma depends on the variety of olive used, the climate and type of soil where the trees are grown. There are however other factors that can affect the quality of an oil, such as its acidity, which by law must not exceed 0.8%. The extra-virgin olive oil Irreprensibile has an acidity of 0.4%.
A low degree of acidity, obviously accompanied by a pleasant bouquet and full aroma, indicates that the oil has been produced from healthy olives, gathered and processes in an optimal manner immediately after harvest.
Olio Extravergine Classico
Extra-virgin olive oil is the most natural of oils because it is not subjected to any type of chemical manipulation. It is made by the olive tree, which starts accumulating it in its fruit in early August.
The miller has only to crush the healthy olives in late autumn to obtain extra-virgin olive oil.
It is indicated for all dishes.
Condimenti all'Olio di Oliva
An ideal marriage between our extra-virgin olive oil and the typical aromas of Italian cuisine, revealing the genuine flavours of our cuisine thanks to a skilled combination of natural ingredients.
Rosemary, chili pepper and lemon are the available aromas.
Our Products
Valpolicella
DOP
Olio Extravergine
Biologico
Garda Orientale
Bassa Acidità
100% Italiano
Classico
Condimento Olio
Aromatizzato
Pubblications
During the last decades, for a variety of reasons the attitude of Italians towards food has changed dramatically. The ties with the rural past have been cut, but the idealized memory of that time is still vivid in our minds, thanks to the advertisements promoting all that is natural, genuine and made in a traditional way, hence inducing the consumers to believe that these feature are an added value. Widespread market distribution, introduced into our country for the first time about 40 years ago, has contributed to changing the tastes of Italians, making them less provincial and more open to novelties, as well as introducing a greater degree of competition on the food market. Importing products of foreign origin has brought people closer to the traditions not only culinary of other countries. Moreover, a new perception and attention to our physique has influenced our opinions on nutrition, and this is particularly evident in the younger generations. The latest Anglo-Saxon trends and the typical lifestyle in large urban centres have seriously attacked ,though not wholly eliminated, the Italian model of conviviality based on the pleasure of partaking an enjoyable meal.
Another consideration that must be taken into account is that concerning the Italian and European laws relative to the production and distribution of food. These laws have recently become very complex, owing to the constant need to protect both consumers and producers.
Obviously all these aspects have affected and continue to influence the sector of olive oil production and consumption, in a manner similar to that observed in the wine and vine-growing sectors. Only a few decades ago it would have been impossible to imagine courses for oil tasters, a specific lexicon for defining the organoleptic features of olive oil and the vast array of European laws and regulations on this matter.
Given all these challenges, a family-run, medium-small enterprise such as ours established a few decades ago in Valpantena, near Lake Garda, and hence in a region that is considered marginal for the Italian olive oil sector could have simply specialized in niche products. Our company however preferred to confront itself with a wider reality, trying to safeguard both quality and its roots whilst operating on a larger market.
Both our promotional and, we may add with a certain pride, our cultural activities follow this philosophy, which inspired a policy including various publications and the endorsement of several, popular events. It is not the first time that Turri sponsors and finances a book devoted to the history of olive and oil. The booklets Olio ed Olivi nel Garda veronese (1994) and Il Garda Oliandolo (2004), are now followed by this investigation, for many aspects more demanding than the previous ones, but equally satisfactory. Already the introduction reveals what can be seen in the various papers published on this topic, namely the extraordinary importance and variety of roles played by olive and its oil in the Middle Ages in Italy. The rural landscape at the time was characterized by the harmonious canopy of the olive groves, and the book describes the techniques used both by farmers and oil producers, the distribution and trade of olive oil, its multiple uses, not only for cooking but also in church ceremonies and for medical and industrial purposes.
Many problems and issues still exist, and many are the threads that bind the past to the present. We are more convinced than ever that we are part of a project and a tradition rooted in the distant past, and although we play a different role from that of the researchers who have here published the results of their investigations, we share the same, common objectives.
Events
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Contacts
Address:
Turri Fratelli s.r.l
Strada Villa n.9 Cavaion Veronese
37010 Verona
Italy
Telephone
+39 045 7235598
Fax
+39 45 6260207
For any information send an e mail
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© 2009 Turri Fratelli s.r.l. - P.Iva 00783400237
