Frantoio is one of the most common varieties of olive trees in the country



5, 3, 2, 1

Cultivar Olive frantoio (90%)
Place of cultivation District of Gallinica of Piazza Armerina
Harvest time Second fortnight of october
Cultivation method Organic
Harvesting method With pneumatic olive harvester
Extraction At the oil mill in a three-phase continuous loop. The squeezing of the olives generally takes place in the arc of 8/24 hours from the collection
Fruity Intense with a strong sense of bitterness
Color(**) Tending to yellow
Recommended use With sweet foods, fish, legumes, white meat
Packaging In oil cans

(*) The characteristics of our extra virgin olive oil from organic farming may vary, year by year, depending on the agricultural year mainly affected by the climate and the actions of any pathogens.
(**) The color of extra virgin olive oil has no relevance to the quality and characteristics.