The olive groves of Tignale, overlooking the lake, with their native varieties, produce an oil with valuable feature.

The topography of Tignale (the terracing with typical dry stone walls and the distribution of trees in small, steep, narrow plots), has preserved the olive groves from mechanization but make for limited and expensive production, that if not properly exploited and protected is difficult to continue and bound to be lost.

In 1998, the Società Agricola Cooperativa Latteria Turnaria of Tignale therefore decided to raise the quality of the product to maximum by improving the techniques of cultivation, harvesting and milling, with a modern oil mill to produce organic extra virgin olive oil (*) of superior quality.

The organic extra virgin olive oil of the Latteria Turnaria of Tignale, rich in polyphenols, has touches of strong bitter and spicy flavours, that are moderated by the final sweet taste on the palate.

In 2011 it was awarded the olive gold (by the Slow Food guide to extra virgin olive oils).

(*) The organic extra virgin olive oil is produced respecting the evironment, without the use of pesticides, herbicides and chemical fertilizers. The entire production process from cultivation to botting is carried out according to European standards, and is checked and certified by a national controlling body.