Pruneti Frantoio Organic Extra Virgin Olive Oil – Italian Olive Oil from Tuscany Italy 2025 Gold Award Winner – 500+ mg/kg High Polyphenols evoo – Cold pressed for Phenolic Shots & Finishing Use
$87.46
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Pruneti Frantoio Organic Extra Virgin Olive Oil – Italian Olive Oil from Tuscany Italy 2025 Gold Award Winner – 500+ mg/kg High Polyphenols evoo – Cold pressed for Phenolic Shots & Finishing Use
$87.46
- Extra Healthy ? USDA Organic certified extra virgin olive oil, rich in polyphenols (over 500 mg/kg), low acidity (<0.2%), and high smoke point (above 470 F) - Early Handpicking Harvest ? Cold pressed in the Pruneti olive mill in San Polo in Chianti (Florence, Tuscany, Italy). Fresh taste with a peppery finish from high antioxidant content. 2024/2025 harvest. Best before September 30, 2026 - Award-Winning ? 2025 NYIOOC Gold Award winner, cold extracted in the Pruneti organic family mill - Flavors and Aromas ? Robust green flavor profile with aromatic notes of artichoke, arugula, and green pepper, complemented by an elegant, balanced peppery and pleasantly bitter finish from natural antioxidants - Perfect Gift ? A perfect olive oil gift, ideal as a host or business gift. The dark glass bottle preserves freshness. Product information and food pairing details are included in every box. Single-source olive oil from our family orchards and mill - Uses and Pairings ? Recommended for bread dipping, legume-based soups such as “ribollita,” boiled legumes, grilled vegetables, and grilled meat. Great for mixed salads and dishes that benefit from a robust green olive oil - Pruneti Guarantee ? We are proud of our olive oils. If you are not satisfied, we will refund you for any reason within six months of purchase
Product description
The 100% Pruneti Method
Pruneti Frantoio Monocultivar | Organic Extra Virgin Olive Oil from Chianti Classico, Tuscany
The Monocultivar Frantoio olive oil that Pruneti obtains from this variety is very intense while still balanced
The careful selection of the varieties, together with analysis of the different plots of land and their exposure to the sun, make it possible to create the Monocultivar (single variety) olive oils. Each olive variety can enhance the unique characteristics of Chianti Classico land. The Frantoio variety is the olive that characterizes most Tuscan blends with its typical bitter notes.