Apulian Premium Quality Extra Virgin Olive Oil Monocultivar Frantoio

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.

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

Type of planting: Intensive planting systems with variable spacing from 6×6 to 8×8, resulting in a density ranging from 160 to 300 plants per hectare.

Yield per hectare: On average 60-80 q.

Acidity: ≤ 0,25% max 0,35%

Peroxide Index: (mEq of O2/Kg) ≤ 10

K 232: ≤ 2 max 2.5

K 270: ≤ 0.15 max 0.20

DELTA K: ≤ 0.00 max 0.01

Total Polyphenols: ≥ 150 mg/kg