In the green heart of the Veneto region, the Euganean Hills tell a millennia-old story of nature, culture, and authentic flavors

Among these, the extra virgin olive oil of the Euganean Hills stands out as a true local excellence, deeply connected to the land and its history.

The Ancient Origins of Olive Cultivation in the Euganean Hills

The introduction of the olive tree to the Euganean Hills dates back to ancient times: some sources trace its presence as far back as the Pliocene era, though more reliably, olive cultivation began in pre-Roman times. Classical authors such as Polybius, Strabo, Pliny the Elder, Juvenal, and Martial praised the fertility of the land and its abundant harvests, highlighting the area’s longstanding agricultural richness.

In the 4th century A.D., writer Claudius Aelianus, in his Varia Historia, mentioned local flatbreads seasoned with olive oil and honey, a sign of the deep-rooted culinary use of this product even in ancient times.

The Venetian Revival and Farming Tradition

Following a period of decline during Late Antiquity—when political and economic instability led to depopulation and environmental degradation—olive cultivation was revived under Venetian rule starting in the 15th century. From then on, olive growing was never abandoned, as confirmed by documents dating back to the 17th and early 18th centuries.

Native Olive Varieties and D.O.P. Quality

Today, extra virgin olive oil from the Euganean Hills is recognized as a product of excellence under the Protected Designation of Origin (D.O.P.) “Veneto Euganei e Berici”, which guarantees the authenticity and origin of the olives. Production is limited to 15 municipalities within the Euganean Hills Regional Park, a protected natural area established in 1989.

The hills are home to four native olive varieties that have survived for centuries:

• Rasara
• Marzemina
• Rondella
• Matosso

These are complemented by well-known cultivars such as Leccino and Frantoio, which enrich the oil’s flavor complexity and nutritional value.

A Delicate, Healthy, and Refined Olive Oil

The olive oil of the Euganean Hills stands out for:

• Green-gold color
• Cold extraction process
• Low acidity (0.2–0.3%)
• High content of monounsaturated fats (>75%)
• Unfiltered production after natural decantation

These qualities place it among the top extra virgin olive oils in Italy, valued by chefs and visitors alike for its delicate taste and health benefits.