The perfect microclimate of Valpolicella has made possible the cultivation of the olive varietals Favarol, Grignano, Frantoio, Leccino, and Pendolino. The olives are harvested by hand on the Maternigo property and cold pressed in grindstones made of granite. The oil is then filtered. The olive oil is savored ideally raw on first and second courses as well as on vegetables.