Highest Quality Extra Virgin Olive Oil, Frantoio varity

Characteristics and properties of Farntoio Olive Oils:

Analysis results of the current season:

Free Acidity (º)               0,16

Polyphenols (mg/kg)     586

Our Frantoio olives are responsibly cultivated in a traditional family farm in Andalusia, where generations of expertise ensure the highest quality through sustainable farming practices.

It is a variety that comes from the Italian region of Tuscany. The cultivation of this variety is not very widespread in our country.

The olive is oval, resembling a drop, with a medium size (approx. 3 gr), and an 85% pulp/seed ratio, which provides an interesting fat yield (around 20%). The olive tree is medium-large in size, open in shape and well adapted to areas with cold climates. 

Frantoio Olive Oil properties

It is a very fresh olive oil, with an initial intense green colour and outstanding vegetal notes in its aroma and flavour, intensely fruity with hints of grass, artichoke and green almond. As for its tasting, at first it is appreciated as a fine, creamy and velvety oil, sweet that evolves to soft spicy tones in the throat. 

Uses of Frantoio Olive Oil

Ideal olive oil for raw consumption, for dressing salads, potatoes and pasta. It also goes very well with steamed white fish or marinated blue fish recipes. 

Recommendations

• Keep the Olive Oil in a cool place, away from the light and from stong smells.
• Close the cap after using it.

IMPORTANT: Natural Olive Oil Filtration

Our olive oil is not artificially filtered - it naturally clarifies over time. Freshly pressed oil retains natural plant particles and sediments that provide more intense flavor and higher nutritional value.

The oil is stored in large stainless steal and inerted atmosphare tanks that protect it from oxidation and maintain maximum freshness. Only when dispensing to customers does the oil enter smaller containers, ensuring clients always receive the freshest product.

Seasonality: Unfiltered oil with natural sediments is available in the first half of the season (November-February). Later, the oil naturally clarifies but retains all its valuable properties.