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Product Details

South Africa Frantoio 2023 Medium Extra Virgin Olive Oil

$17.00$37.00

This is one of the finest Frantoio olive oils we have ever tasted! The aroma has nuanced floral overtones and ample fresh-cut-grass. The mouthfeel is of medium-robust intensity with strong pungency, moderate bitterness, and extreme fruitiness.  The oil has many complexities including mild ripe fruit flavours of apple, butter, and nuttiness that balance the spicy green herbal flavours of green grass, artichoke, green apple, mint, cinnamon, and black pepper.  Simply fabulous!

Product Description

Frantoio – South Africa
Medium Intensity
Crush Date May 2023

This is one of the finest Frantoio olive oils we have ever tasted! The aroma has nuanced floral overtones and ample fresh-cut-grass. The mouthfeel is of medium-robust intensity with strong pungency, moderate bitterness, and extreme fruitiness.  The oil has many complexities including mild ripe fruit flavours of apple, butter, and nuttiness that balance the spicy green herbal flavours of green grass, artichoke, green apple, mint, cinnamon, and black pepper.  Simply fabulous!

Acidity 0.19
Peroxides 7.61
Oleic 73.1
Polyphenols 280
1,2 DAGS 90.0%
K232 1,84
Kosher Certified Orthodox Union

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

Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
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.

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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