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Luigi Ruffo

Veneto Valpolicella DOP

Veneto Valpolicella DOP

Extra virgin olive oil * Blend
★★★★★ (2)
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BIO | IT-BIO-004
Italy Agriculture
21,50 €
21,50 €
€43,00/L
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Content

Origin: Italy, Veneto

Variety: Grignano, Favarol, Leccino, Frantoio, and Moraiolo

Profile: Balanced

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Fruitiness
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Bitterness
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Pungency

Veneto Valpolicella DOP is an expressive Extra Virgin Olive Oil from Luigi Ruffo in Veneto, crafted from native cultivars such as Grignano, Favarol, Leccino, and Frantoio. With its golden hue and green reflections, it reveals a vivid fruitiness supported by bitterness and pungency that create elegant balance and depth.

 

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A complex, regionally distinctive oil that unites the best of Veneto’s olive-growing heritage. The Veneto Valpolicella DOP blend highlights local varieties — Grignano and Favarol forming the heart, complemented by Leccino, Frantoio, Moraiolo, and Casaliva. The result is a harmonious expression of the region’s limestone soils and cool, breezy climate.

Golden-yellow with green reflections. On the nose, it reveals green almond, artichoke, and fresh grass. The palate is vibrant yet smooth, displaying a balanced bitterness and pungency that give depth and persistence. Finishes with a gentle citrus brightness and lingering spice.

  • Fruitiness: Medium-high, with green almond and grassy tones
  • Bitterness: Pronounced but balanced
  • Pungency: Medium-intense, with peppery freshness and a citrus finish

Perfect for raw vegetable dishes, soups, white meats, grilled fish, and cheese. Adds depth and freshness to Mediterranean cuisine.

Founded in 2012, Luigi Ruffo’s estate is dedicated to preserving and promoting the native olive cultivars of Valpolicella, particularly Favarol and Grignano.

Located in Cellore di Illasi (Verona) on the slopes of Monte Garzòn, the farm benefits from a unique microclimate and highly calcareous soils — conditions that allow the Grignano variety to reach its finest expression.

Over time, the estate has carefully expanded its groves, selecting parcels with exceptional attention to soil type and varietal adaptability:

  • In Colognola ai Colli, volcanic soils nurture Leccino, known for aromas of wild herbs, flint, and smoky undertones.
  • From Montorio, one of the region’s oldest olive-growing zones, comes the Valpolicella DOP, an exceptionally balanced oil sourced from trees more than 500 years old.

Since its debut in 2023, Grignano was awarded the Three Leaves (Tre Foglie) by Gambero Rosso, while Valpolicella DOP earned the same top recognition in 2024 — a testament to Luigi Ruffo’s excellence and his deep respect for heritage and terroir.

🇮🇹 Gambero Rosso 2024 – Three Leaves (Tre Foglie) / Drei Blätter (Tre Foglie)

Awarded to Valpolicella DOP Bio, achieving the highest score range (90–100 points) in Oli d’Italia, reserved for exceptional and exciting olive oils.

Gambero Rosso’s Oli d’Italia is Italy’s most influential olive oil guide, evaluating oils based on sensory quality, authenticity, and terroir through rigorous blind tastings.

Ingredients (allergens in bold):

Nutritional values Per 100 ml
Energy 3385 kJ / 823 kcal
Fat 91.5 g
···of which saturates 13.24 g
Carbohydrates 0.0 g
··· of which sugars 0.0 g
Dietary fibers 0.0 g
Protein 0.0 g
Salt 0.0 g

Legal Information
Product designation Extra virgin olive oil - Superior category olive oil obtained directly from olives and solely by mechanical means
Country of origin Italy
Region Veneto
Net quantity
100 ml • 500 ml
Ingredients
Allergens None
Use & storage instructions Store in a cool, dry place away from light and heat, ideally between 14–18 °C. Once opened, consume within 6 months. Natural sediment may occur without affecting quality
Producer & Importer
Producer Azienda agricola Luigi Ruffo; Via Italia Nuova 19, 37031, Illasi (VR), Italy
Contact luigi.ruffo@gmail.com
Responsible food business operator (Importer) Tresmundi GmbH, Schwanenblumenplatz 18, 22119, Hamburg
Production & Origin Details
Cultivar/Variety Grignano, favarol, leccino, frantoio, moraiolo
Country Italy
Region Veneto
Notices
Label notice Nutritional values and packaging may vary. For accurate information, please refer to the product description

Hand-harvested olives are cold-pressed within hours of picking, using mechanical extraction below 27°C. The oil is stored under nitrogen in stainless steel tanks to preserve freshness. The DOP regulations require that at least 50% of the blend consists of Grignano and Favarol, with smaller portions of Leccino, Frantoio, Moraiolo, and Casaliva, ensuring a balance between fruitiness, bitterness, and pungency.

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