Frantoio Bonamini – Olio Bonamini
Mark Norman
Lifetime Wine Lover, mostly retired wine professional. Future Centenarian living a focused life! Experimenting in nutritional farming for the purpose of living a healthy lifestyle, fulfilling a vision and a passion!
My wife and I were invited to visit an olive oil producer, Frantoio Bonamini located east of the city of Verona in the town of Illasi by Patrizia Legnaro .? We were given a wonderful tour by Sabrina Bonamini but if that is all I wrote about, you would miss a significant insight into this innovative company.
Extra virgin olive oil is extremely healthy and nutritious.? It is often recommended as part of a Mediterranean Diet but typically Americans consume about one sixth that of most Europeans living in Mediterranean countries.? My wife and I are not quite on pare with Italians for consuming EVOO but are rapidly catching up.?????????
During our tour, Sabrina led us to a display (pictured below) that shows it takes 7.5 kg of olives to produce one liter of EVOO.? Half of what those olives produce is 1.75kg of water that is very rich in nutrients, 1.5 kg of pulp and 1.25 kg of pits.? This innovative business is working with a local university to find a way to utilize the water to irrigate and fertilize the olive trees and return the valuable nutrients back into the ground.? The pulp is already being used as compost and the olive pits are crushed and used to heat homes.? Currently, the water is being stored underground until the company can get permission to irrigate with this water.
The Bonamini family has dedicated a portion of their olive groves to conduct an experiment planting 13 different cultivars (species of olive trees) including 12 from various parts of Italy and one from Spain to determine the best trees to grow going forward (pictured below).
Olio Bonamini has received many awards for their extremely high quality EVOO but then that is no surprise to me when you get to see their dedication to produce the best olive oil possible.? Needless to say, we only left after buying and shipping much of their EVOO back home.
领英推荐
I want to personally thank both Patrizia Legnaro and Sabrina Bonamini for this wonderful opportunity to learn more about a food that should be a mainstay in everyone’s diet.
Wonderful article. As a home chef and a former Food&Beverage Director I can tell you EVOOs make a big difference when it comes to flavoring your food and the health benefits and wish the restaurant business embraced it more.
Wine, Food & Tourism Expert, certified sommelier and travel experience creator, tour leader.
1 年Thank you so much for your article Mark Norman, infact the culture of extravirgin olive oil in Italy is very important, but not all producers are the same. That is way I decided to promote Frantoio Bonamini! One example that when we hardly work in favour of nutrition and healthy, in a sustainable way, the results are recognized and appreciated. !
Cuoco
1 年Mark Norman sei un grande!