In Florence, the Marchesi de' Frescobaldi family name is synonymous with quality and tradition. The dynasty has been making wine and olive oil since the Renaissance, and in 1986, Bona Frescobaldi was responsible for conceiving of and creating the Laudemio Consortium of olive oil makers.
2018 Tasting Notes: Sparkling emerald olive nectar, filled with intense, spicy flavors of artichoke and freshly mown grass. Pure green energy!
Suggestions for Use: The perfect finishing oil; think of it as your “Tuscan ketchup”! Pour generously over anything green. Drizzle over steamed vegetables, cooked beans, and grilled steak. Drizzle on fettunta (toasted bread rubbed with garlic), over warm beans and chickpeas, broccoli and romesco, or any bitter green salad. (Leave out the vinegar to let the flavors of the oil and vegetables shine.) Pour generously over grilled meats such as a bistecca alla Fiorentina (grilled sliced t-bone steak).
Varieties: Frantoio, Moraiolo, Leccino
Bouquet: fruity, redolent of fresh olives
Palate: Full fruited, lush, savory, clean, spicy and pungeunt, throat catching