Monocultivar Frantoio ExtraVirgin Olive Oil Giacomo Grassi
Oil with green color, medium fruity with excellent aroma of unripe almond and tomato stalk. Warm, with a strong aroma of white pepper. Interesting taste for sustained bitterness and spicy. Flavor of olive pulp, artichoke and pine nut. almond.
Excellent on game, wild boar and roe deer in the oven or stewed with olives. can accompany lamb’s carné with aromatic herbs, guinea fowl with vegetables, oregano kid leg.
What is a Monocultivar Olive Oil?
The extra virgin olive oil is called monocultivar when the olives from which it is extracted come from the same type of plant. In Tuscany, the most frequent and well-known are the monocultivars called: Frantoio, Leccino, Maurino, Moraiolo, Olivastra Seggianese and Olivo Bianco. as for wine, where each vine has its specific characteristics, also for olive oil, each cultivar has unique characteristics that are enhanced in extra virgin olive monocultivar olive oil.
About The Producer:
Since 1996 the company founded by Giacomo Grassi produces several monocultivar oils in the Chianti Classico in the heart of Tuscany. For years Giacomo Grassi has studied and perfected the art of cultivation,collection and processing. Each monocultivar corresponds to a specific harvesting moment, which must be followed. The love for the Italian monocultivar Olive Oil led Giacomo Grassi to select not only the types of olives, but also the extraction ,the methods everyone needs, then choose different types of olive oil extraction so that taste and fragrance are always at their best in these precious products that we are willing to present.
Attention and love for the Extra virgin olive oil is found in every drop of these precious monocultivar and it is a pleasure to taste and smell in the Monocultivar olive oil.
Check The Other Products From Giacomo Grassi: Giacomo Grassi
Let yourself be convinced!