Founded in 1895, the Redoro family is renowned for their passion to bring the taste and quality of the Redoro experience to every kitchen and table. Produced in the hilly areas of the province of Verona, such as Mount Lessini and other hills located near to Lake Garda, in the area between the municipalities of Brentino, S.Ambrogio di Valpolicella, Grezzana, Mezzane di Sotto, Montecchia, the position, altitude and chalky nature of these lands are indeed particularly suitable for the cultivation of olive trees, thanks to the mild climate, a tradition that dates back centuries.
The olives come from typical varieties of the area such as Nostrano, Favarol and Grignano; of which only those of the highest quality are picked by hand following the most typical traditions. Transferred the same day to the oil mill, the olives are carefully selected and only the best and healthiest are subject to grinding under controlled temperatures.
Handmade by a slow cold blend of fresh basil into the olive oil. The steeping times vary depending on the temperature and degree of moisture of the fresh aroma and is established by expert producers. The filtering process is carried out by cold-pressing olives.
The word basil come from the Greek Ï (basileus), meaning "king", although it is thought to have been originally native to India, having been cultivated there for more than 5,000 years. It is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos and Taiwan.