Il frantoio extra virgin olive oil

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Monocultivar Frantoio Excellent on meats, especially for game green colour Decent aroma of Mediterranean fruits Flavor of olive pulp, artichoke and pine nut. Oil with green color, medium fruity with excellent aroma of unripe almond and tomato stalk. Warm, with a strong aroma of white pepper.

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Shop by Region. In the hills south of Florence, Filippo Alampi has worked miracles with his trees. The Frantoio trees were planted 25 years ago, and in the first commercial harvest their yield won the highest award possible.

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From the heart of Ligurian Riviera, Frantoio Portofino offers different qualities of extra virgin olive oil, from PDO to Taggiasco, from Riserva to Selezione, with a collection of selected products and recipes prepared in the full respect of tradition. Taggiasca olives, in brine and pitted in extra virgin olive oil. Simple and natural.

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Every day brings to your table the best of Olive Oil from Puglia. Product prince for a healthy Mediterranean diet and blessing for the health and beauty of the person. For the purpose of optimal conservation should be stored in a cool, dry place and should not be exposed to direct sunlight.

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An extra virgin olive oil that comes from the careful selection of green olives. A strong flavor with an intense aroma of fresh olives with the taste of artichokes and wild grass. Slightly spicy with a full.

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Our extra virgin olive oil is produced only with Italian olives from the typical cultivar of the Umbria region such as Moraiolo, Frantoio, Leccino and Pendolino. The characteristic geographical position, the altitude and the hilly climate of Orvieto, help preserve the plant naturally from diseases and insects avoiding the usage of any sort of chemical treatment. The mill Il Vecchio Mulino is the counterpart to advertised brands, Il Vecchio Mulino uses a mechanical working process that has nothing to do with the industrial process and it does not use any sort of artificial flavours or aromas, its only goal is to obtain a genuine product with excellent organoleptic features.

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Frantoi are mills where the olives are turned into oil. There are thousands scattered all over the major olive regions of Italy and a quick look inside reveals a very broad range of approaches to this art. We have sought out what we consider to be the absolute best in terms of quality and approach in the six classic olive oil regions of Italy from North to South: Garda, Liguria, Tuscany, Umbria, Puglia and Sicily.

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The green labeled oil is a delicate line that recalls the taste of tradition. It is characterized by a set of scents on which stands out above all a beautiful and fresh green almond with reflections of mown grass. In the mouth light bitter notes give way to a pleasant, slightly more intense spicy, with balanced hints of grass and almond, for an oil of pleasant aroma and sweet closing.

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