Olinto Frantoio


Dop Chianti Classico

Tasting Notes
The olives of the Frantoio variety are usually harvested around mid-November. The name comes from a large number of olives it can generally grow and for this reason, it has been named Frantoio like the place, “oil-mill”, where the olives are being processed.
Nowadays the Frantoio is a variety that can be found all over the world and therefore it has lost the strong link with the original territory. This is why even if we have evidence of its cultivation in the Florentine area since 1700, none considers Olinto Frantoio exclusively a Tuscan variety anymore. This variety, when cultivated in high hill, gives birth to intense defined aromas and flavors. The plant is very strong and large, its flowers are self-fertilizing and very fertile while its fruits, long in shape ripe late, and not all at the same time.
Perfect condiment for
In the Tuscan Cuisine, the olive oil Olinto Frantoio, due to its elegant characteristics, can be perfectly paired with “harmonious” dishes such as tomato sauce spaghetti, vegetable minestrone, soups, crostini, steaks, Patrimonio, beans, and boiled legumes besides classical mixed salads.
Acknowledgments Obtained

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Greve in Chianti, Florence, Italy