Frantoio is the predominant varietal in Italy's national olive oil production. Italian for "olive press," our Frantoio olive oil is estate-produced with olives that are crushed within four hours of picking. Our Australian Frantoio's flavor is characteristic of its variety - pale gold in color with a decadently buttery consistency. Because of its extraordinarily high cancer-fighting antioxidant value and its high concentration of oleic acid, the Australian Frantoio is often taken by the tablespoon as a nutritional supplement.

Aroma notes of green leaves and grass. Hints of green apple, green tomatoes and fresh walnut flavor notes. Buttery texture. Finishes with a sweet, mild astringent almond flavor and a peppery sensation.

This is an ideal partner for our Red Apple Balsamic vinegar, creating a rich and creamy, sweet-tart vinaigrette or as a dip for fresh artisan bread. Try it in lieu of butter on fresh steamed or roasted vegetables.