Frantoio Pruneti Extra Virgin Olive Oil - ITALY
- The absolute archetype of a great Tuscan oil
- A smooth and fragrant gourmet oil
- A real family know-how
An extraordinary olive oil, a journey to Tuscany
Produced in the heart of the Florentine hills, this unctuous olive oil with its intense, herbaceous nose reflects the soul of Tuscany and the Pruneti brothers. On the palate, this organic olive oil expresses powerful artichoke notes typical of oils from the Chianti terroir. A slightly peppery, bewitching finish, the absolute archetype of a great Tuscan oil.
Did you know? The legal acidity level for extra virgin olive oil must be below 0.8%. This Grand Cru from Oliviers&Co far exceeds that standard with an exceptionally low level of 0.17%. Our quality standards and traceability ensure a fresher, more aromatic olive oil with preserved nutritional benefits. The polyphenol level at bottling is 306 mg/kg.
Tomato velouté, pasta with l’Arrabiata bruschetta tomato & anchovies, mashed potatoes & grilled sea bream
Name: Extra virgin olive oil Frantoio Pruneti
Origin: Product of Italy
Ingredients: olives: 85% Frantoio 10% Leccino 5% other
Storage Conditions: Keep in a cool & dark place
The gentle hills of Florence, covered with olive groves and irises, are the starting point for the history of the Pruneti family, which has been present in this area since the mid-19th century. The estate is renowned for the production of high quality olive oils, but also irises for the perfume industry.
The Pruneti brothers, following in the footsteps of their grandfather, have learned to master every detail, from the orchard to the extraction in their own mill. The latest generation of machines allow a grinding with a minimum impact on oxidation, in order to preserve the freshness of this smooth and fragrant gastronomic olive oil. An exceptional quality, an extremely low acidity level (0,11mg/kg) guarantees an oil of very high quality.
Dive into this oil:
Polyphenol level: 306mg/kg
Acidity level: 0,17 %
Peroxide level: 5,8 mek02/Kg
To learn more about the physico-chemical analysis of our olive oils, go to the dedicated blog post.
