Frantoi is a family owned business based in Italy and working with the very finest Extra Virgin Olive Oils grown and milled by artisans across the country.

We have an insane passion for olive oil, love sharing our discoveries with you and aim to put freshly pressed EVOO centre stage in your kitchen.

Cultivars

In Italy alone, there are over 500 different olive cultivars. Similar to grape varieties, olive cultivars are better suited to certain growing conditions and so we find distinct regional variations within Italy.

From the delicate, saline profile of Taggiasca in Liguria, to the decisive, spicy Moraiolo in Tuscany and Umbria and the aromatic Tonda Iblea in Sicily, these regional flavours come to the fore with seasonal Mediterranean dishes.

Your box of olive oil is designed to take you on this journey.

How to Taste

Our faith in the quality and character of each olive oil in this box is so great that we want to ensure you get the most out of each drop.

When you receive your oils, we suggest you open each bottle, smell them, taste them, grill some toast to appreciate the difference between each oil.

They are each made from different olive cultivars, which have different flavour profiles. As you get to know them, you will discover that different oils work better with certain ingredients.

These are freshly pressed, new season olive oils, they are vibrant and intensely good for you. They offer a particularly important health boost over the winter months. As they age towards the spring, their potency will drop back slightly allowing them to pair more suitably with delicate spring and summer ingredients. We encourage you to enjoy them throughout the year with seasonal ingredients, either cooked or raw.

To receive a selection of seasonal Italian recipes and updates from Italy, sign up to The Cold Press.

How to Use and Store

Dark glass bottles ensure your oils will stay as fresh as possible for your maximum enjoyment. Ideally store between 12-15°C/53-59°F and away from direct heat or bright lights.

These oils have a shelf life of 18 months from harvest.

If you choose to cook with these oils, their smoke point is 207°C/405°F, which is high enough to suit most cooking needs. You may however prefer to use them to dress raw or cooked food.

Seasonality

We are putting the season back into Extra Virgin Olive Oil.

It gives you the longest possible window to use your oils within their 18-month shelf life.

Freshly pressed EVOO has significantly higher polyphenolic values, so in the winter months, the oils work to protect you when you most need it.

When freshly pressed, the oils are much more decisive and therefore pair better with winter ingredients (base notes such as root vegetables, grains, mushrooms, mature cheeses, red meat). As the spring comes the oils begin to mellow slightly, allowing scented spring vegetables to shine. Then as we move to more delicate summer flavours such as tomato, fresh cheese, salad, the oils have dropped back further in intensity, so they don’t overpower – when you consider the seasonality of EVOO in this way, it all makes sense.

Provenance

We only work with people who own their groves and their mill so that the entire process is guaranteed. We believe this makes a huge difference to the quality in each bottle.

Sustainability

We go to every length to ensure all materials that we are using are sustainably sourced. We work closely with our partners, and we trust them implicitly. And we believe that this respect, for people and for our environment is an essential contributor to all of our success, happiness and future.