Frantoio Franci Villa Magra

Flos Olei 100 out of 100 rating!

Cultivars: 50% Frantoio Correggiolo, 35% Moraiolo, 15% Leccino

Premium Extra Virgin Olive Oil from Tuscany, Italy. 500mls.

Profile: With a clear yellow gold colour and light green reflection, Ogliarola Organic Extra Virgin Olive Oil gives the palate a pleasant sensation of smoothness, apart from a velvety note, along with delicate bitter and spicy notes. A medium fruity oil which gives off a predominant fresh almond fragrance and subtle sensations of grass, leaf and artichoke.

Chemical Analysis:

Polyphenols: 467 mg/kg

Acidity (Free Fatty Acids or FFA): 0.18%

Peroxide Value (PV): 4.7 meq.O2/kg
Harvest time: October. Preserved under nitrogen until bottling.

Sensory Analysis:

Taste: Medium fruitiness / Harmonious and elegant with a rich flavor of freshly mowed grass and aromatic notes artichoke and thistle. Bitterness and spiciness are powerful and well balanced.

Aroma: Notes of hints of artichoke, wild chicory and sweet almond.

Food pairings: 
Wonderful fresh in soups, on boiled or raw vegetables, bruschetta, red meats, tomato salads, rice or pasta dishes and with breads and cheeses. Also beef carpaccio, grilled radicchio, bean soups, pasta dished and grilled fish.

Selected awards:

Flos Olei Hall of Fame award winner 2023



About the producers: ’The history of Frantoio Franci extra virgin olive oil dates back over 70 years when the first groves were planted on the hill of Montenero d’Orcia in Tuscany, on the slopes of Mount Amiata. The farm is currently managed by Giorgio Franci, having taken over from his father Fernando. All Frantoio Franci extra virgin olive oils follow a well-defined quality standard in terms of organoleptic characteristics and chemical parameters, which guarantee the consumer continuity of quality from year to year: oils that do not meet the targets are downgraded. For this reason, every year their extra virgin olive oils are among the most awarded in the world.’