If we travel back in time, it is not a mystery that the mild weather, combined with the moraine soil, has enable a booming production of what is called “the green gold“: olive oil. These olives have grown on trees that are direct descendants of the variety brought to Italy by Greek settlers during Julius Caesar reign in the 1st century B.C.
The supplier at Grand Hotel Tremezzo, Fantoio Vanini, pays extremelly attention to selecting the olives from the Tremezzina groves. It is vital to press them as soon as they are picked, ensuring they are always cold-pressed. The temperature below 80 degrees Fahrenhei helps the oil retain the organoleptic richness of the raw material, its minerals, vitamins and antioxidants, which are crucial for our health. Its taste is slightly fruity with hints of flavour ranging from artichokes to almonds, making it a favourite in the traditional cuisine of Lake Como.
The Queen of the Lombards simply could not live without the same oil that still flows green and fragant in Lenno. This small family business’s production gained international recognition with a gold metal at the Paris Expo in 1905, when Lake Como Olive Oil conquered Paris.
The executive Chef of the hotel, Osvaldo Presazzi, chose Vanini Olive Oil as a key ingredient in his cooking. For a perfect culinary pairing, try Zoca de l’oli, a unique dish that translates to “smooth as oil.” It features common whitefish from the lake, pan-fried to perfection, filleted table-side, and garnished with a drop of “nectar” from Lake Como’s legendary olive oil region.
Every year, Grand Hotel Tremezzo attracts visitors from around the globe, sharing its natural beauty, culinary delights, and exceptional service for a memorable stay.
