Ingredients:
Extra virgin olive oil from the Sabine region. Cold pressed single variety “Frantoio”
Monovarietale “Frantoio”
Monovarietale oil is obtained by pressing a single variety of olive: in this case the Frantoio
This cultivar is widespread in most olive-growing areas but its characteristics differ according to the area of production and harvesting period. Our aim was to create an oil which is fresh and fragrant but delicate. To do this we worked on identifying the stage when the olives are matured to perfection and the optimum period in which to harvest them.
This oil goes well with delicate dishes, in contrast to its twin single variety oil, the “Carboncella”, which is more suited to robust dishes.
Processing:
The processing of this cultivar is quite demanding. Frantoio trees are very delicate and sensitive to the cold, which substantially slows down their growth. They are also particularly susceptible to fungal infection and insect damage.
Stocking and bottling:
The freshly pressed oil from the mill is filtered using a cotton sieve to remove any sediment before being stored in hermetically sealed stainless steel silos to avoid any contact with light or oxygen. Bottled is on demand.
Despite using a process which is for the most part traditional, the company respects and adheres to all required hygiene standards.
Storage:
Ideally the oil should be kept in a cool, dry place, away from sunlight and in these conditions it also keeps well for a long time once opened.
Use:
Even straight out of the mill Monovarietale Frantoio is tasty and delicate, with nuances of sweet and spicy. It is worth remembering a basic rule however, regarding flavor combinations. Delicate tastes require a delicate oil whereas robust tastes require a more firm, robust oil. Since the Frantoio oil has quite a delicate taste the correct pairing would be with milder flavored dishes: boiled or roasted fish, white meat and salads.
Best for:
Consumers looking for a delicate oil with the barest hint of aroma for all dishes, both cooked and raw.