Olive groves were first planted in Veneto by the Romans, but the first recorded history of olive plantations dates back to the ninth century A.D. For the most part, olive-growing in Veneto has been characterized by periods of growth, occasionally interrupted by a crisis often caused by negative climatic conditions as well as the importation of mass produced olive oil from central and southern Italy. However, since World War I, production of olive oil has flourished thanks in part to the efforts of local associations of olive growers. 
       There are several documents confirming that the special quality of Venetian olive oil was acknowledged as early as in the sixteenth century. There are also many references of its organoleptic properties in literary and technical writings from the nineteenth century. 
       The Veneto DOP denomination consists of three sub-denominations, each referring to a specific area of production and olive variety: "Veneto Valpolicella," produced with the Grignano and Favarol varieties; "Veneto Euganei e Berici," made from the Leccino and Resara varieties; and "Veneto del Grappa," produced with the Frantoio and Leccino varieties.

       Although there are discernible differences between these varieties, typically the Veneto DOP olive oil has a more or less intense, golden green color and a mildly intense fruity aroma. Its flavor is decidedly fruity with a slightly bitter tinge. 

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