Cultivar Frantoio

Organic extra virgin olive oil

Production Zone / Hills to the South of Firenze Geographical Area / Municipality of Bagno a Ripoli in Florence 
Height / 250m above sea level 
Olive Orchard Age / From 25 years to centuries-old First crop Retailed / 2013 
Form of cultivation / Polyconic Vase 
Varietal / Frantoio 
Soil Management / Natural grass 
Harvesting System / By hand using shaker rakes and perforated crates 
Time between harvest and olive oil production / 12 hours maximum 
Milling Process / Mechanical grinder 
Extraction Method / Centrifugal cold extractor 
Harvest Period / October – November 
Filtration Through Paperboard / Immediate
Bottling / On site using vacuum technology 


Cultivar Frantoio

Organic extra virgin olive oil
100% italian

The single variety oils were developed to best express the characteristics and peculiarities of the single cultivars. Cultivar Frantoio is one of the best pressings obtained from olives of the Frantoio variety, a variety typical of our production area.


For use on dishes where olive oil is the main ingredient as for example the typical garlic bread “fettunta” and the raw vegetables dip “pinzimonio”, or to be combined with dishes with a strong flavor such as “ribollita” the typical Tuscan soup made of bread, vegetables, beans, and black cabbage, or with “fagioli al fiasco” white beans cooked in a flask.

Sensory characteristics

Medium fruity oil from green olives with hints of artichoke and fresh almond. The taste has bitter and tangy medium notes in equilibrium with each other. Notes of fresh fruit and almond. Green color with yellow veining. Perfect in dishes where olive oil represents a primary ingredient, such as the traditional fettunta (a Tuscan garlic bread) and with raw vegetables in pinzimonio (dipped into oil poured straight from the bottle). Well-suited to dishes with bold flavors, such as Tuscan ribollita (a cannellini bean and vegetable stew) or fagioli al fiasco (cannellini beans cooked directly in a flask). 

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