MONOCULTIVAR
Monocultivar Frantoio

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.

  • 16.9 fl oz
RIPENING STAGE
FLAVOR NOTES
A bitter aftertaste, with a clear final spiciness, will come to complete its refined and harmonious taste.
A TREASURE IN CENTRAL ITALY

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.

SERVING SUGGESTIONS
Recommended for
  • Vegetables and salads
  • Legumes
  • For steamed dishes
  • For sauces and marinad

Indicated for red meat roasted or raw, legumes soups, vegetables, tuna and swordfish. Great for bruschetta: the Umbria tradition.

IN THE KITCHEN
Today I feel like cooking an
.
I only have
, to put together a
recipe.
EXTRA VIRGIN OLIVE OIL
GRANFRUTTATO

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.

EXTRA VIRGIN OLIVE OIL
ORIGINALE
EXTRA VIRGIN OLIVE OIL
ORGANIC