Tasting GuideRecognize a good olive oilTasting ritualUsing oil in the kitchenHow to preserve Extra Virgin olive oil
The fruit of the olive treeThe oil dictionaryThe classification of oilsWellness in EVOOProduction areasOlive varieties
The “Frantoiana” or Frantoio olive, typical of the territories of central Italy, maintains its characteristic green color until harvest time. With an intense green color and golden reflections, the oil produced from Frantoio olives reveals its value as soon as it is tasted. You will perceive intense vegetable aromas of artichoke and thistle, along with notes of green almond.
The Frantoio olive, typical of Central Italy, keeps a green color until it’s picked from the plant.
Once milled, it shows a fleshy texture, engaging the palate with bitter, spicy and bold notes of flavor.
Indicated for red meat roasted or raw, legumes soups, vegetables, tuna and swordfish. Great for bruschetta: the Umbria tradition.
The unmistakable pungent flavor is a result of the abundance of polyphenols, powerful antioxidants to which modern medicine attributes a fundamental role in defending the organism from oxidation and cell aging.