Frantoio literally means “oil mill” in Italian. The name of this cultivar is derived from the fact that it has long been considered more suitable for oil making. It is the main variety cultivated in Tuscany, its region of origin, as well as in the rest of Italy.

The Frantoio olive tree is vigorous, yields relatively constant production and is highly adaptable to different climates and soils. These assets have made it a strong contender in new producing countries such as China, Japan or New Zealand, where it has been adopted by a number of farmers.

Extra virgin olive oil from Frantoio olives typically offers a rich variety of aromas, such as sweet almond, tomato plant or dried fruit. In the mouth, the oil feels delicate and smooth with bitter and spicy notes. It will beautifully enhance salads, white fish or pasta dishes but can also be used for cooking as its rich content in antioxidants make it more resistant to heat.

Cecile Le Gaillard

Certified Olive Oil Taster, Co-author of “The Seven Wonders of Olive Oil”, Director of “Jus d’Olive” Magazine