Discover the extra virgin olive oil obtained exclusively from the "Frantoio" cultivar, with an intense and complex taste, an excellent product with a medium-intense fruity flavor. This oil offers aromatic notes of cut grass, artichoke, and almond. Frantoio stands out for its robustness, with pronounced bitterness and spiciness, ideal for flavorful and structured dishes.

Often used in Tuscan cuisine, its region of origin, over time has spread throughout Italy and also reached Puglia, it produces an oil with an intense green color.

Aroma: Frantoio is characterized by an intense fruity aroma with notes of artichoke, green tomato, and sometimes freshly cut grass. It may also have hints of dried fruit.

Taste: On the palate, it is intense, with pronounced bitterness and spiciness. It is persistent and complex, ideal for robust dishes like red meats and bruschetta.

Pairings: Frantoio oil is known for its robust and aromatic flavor, making it ideal for red meats, both raw and grilled, and for meat or fish appetizers. Cooked vegetables, both bitter and sweet, and raw vegetables find a great companion in this oil, as do salads and vegetable soups. It is excellent with aged cheeses, legume soups, pasta, and complex and spicy dishes. Finally, it is great for raw use, on bruschetta and friselle, and in pinzimonio.

Harvest period: From the end of October to the end of December. The late harvest leads to a less fruity, decidedly more mature product.

Production techniques: The olives, harvested directly from the tree using mechanical equipment, are stored in suitable containers in ventilated areas, and then processed within a maximum of 18 hours through cold centrifugal extraction (processing temperature below 27°C).

Origin: Province of Brindisi, Puglia, Italy (100%)

Cultivar: Frantoio