The Frantoiana olive holds its unique green color until the moment of harvest, and it is perhaps the variety that, more than the others, helps to distinguish all Tuscan blends for its typical and marked bitter notes. The monovariety oil is so intense that, even when tasted simply by the glass, it releases the same sensations as the artichoke pinzimonio.
This Extra virgin olive oil has intense hints especially in the perception of bitters, where the dominant notes of artichoke and arugula stand out; the spicy notes, featuring green pepper, are much less intense. Recommended for Pinzimonio", "ribollita" and all legume soups, boiled legumes, vegetables, and grilled meats. Also, suitable for those dishes where an oil with a strong flavor is required.
