The olives of the Frantoio variety, in our valley, are usually picked around mid November. The name derives from the large production of olives it can generally give and for this reason it has been named after the place, the oil-mill, where its fruits are processed.
CHARACTERISTICS OF THIS VARIETY
Nowadays the Frantoio is a variety which can be found all over the world and has thus lost its ties with its original territory. This is why even if we find notice of its cultivation in the Florentine area since 1700, none considers it any longer exclusively a Tuscan variety. The plant is very strong and large, its flowers are selfcompatible and very fertile while its fruits, long in shape grow ripe late and not all at the same time.
CHARACTERISTICS OF THE OIL
To the nose the oil of Frantoio presents a strong grassy flavours, harmonious and penetrating. When in the mouth the flavour is elegant and remembers the fresh olive, the grass just cut, the bitter of the artichoke-leaf followed by a hot taste in tour throat (that is to say down to your bronchi) that leaves the mouth pleasantly clean.
SUGGESTED FOOD JOINING
On the table of the Tuscan kitchen, the oil of Frantoio, due to its elegant characteristics, can be perfectly joined to “harmonious” dishes such as tomato sauce spaghetti, vegetables
minestrone, bread-soups, crostini, steaks, pinzimoni, beaus and all boiled legumes besides classical mixed salads.