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Peru Frantoio 2023 Robust Extra Virgin Olive Oil

$18.00$39.00

This is great, medium intensity Frantoio oil with strong pungency and the typical fresh-cut-grassy flavour of the variety. The intensity of the fruitiness is very high while bitterness is low, so the balance is just perfect. The flavour persists with a nice herbal, green apple, mint, cinnamon, black pepper, and chili pepper finish.

Product Description

Frantoio
Peru
May 2023

This is great, medium intensity Frantoio oil with strong pungency and the typical fresh-cut-grassy flavour of the variety. The intensity of the fruitiness is very high while bitterness is low, so the balance is just perfect. The flavour persists with a nice herbal, green apple, mint, cinnamon, black pepper, and chili pepper finish.

Polyphenols 576
Acidity 0.27%
Peroxides 10.1
Oleic 70.1%
1,2 DAGS 89.6%
Kosher Certified Orthodox Union

Frantoio is a classic Tuscan variety and is popularly grown for olive oil but is also delicious as a table olive. Look for fruit that is small to medium in size, oval in shape, with a deep purple-black colour. These olives have a pleasant nutty flavour when pickled.

How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil’s natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.

Simple Uses

Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.

Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.

Vegetables

Vegetables

Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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