A great classic of Tuscan tradition — simple, rich, and full of character. Farro alla Lucchese tells a story of…
Olio Grullo 2024 Frantoio Monocultivar
This oil showcases the best of the Frantoio cultivar, a Tuscan classic. It has a medium-intense fruitiness with a strong herbaceous character, and notes of almond and artichoke. Bitterness and pungency are pronounced. A polyphenol-rich oil with a green color and yellow highlights; high fluidity.
- Production area East of Florence, in the lands of Sieci, Fiesole, Montelore, Montefiesole (altitude 200-600 m.a.s.l.)
- Cultivar Leccino, frantoio, morellino and pendolino
€ 19.00 – € 22.00
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SKU
123COD-1-1-1-1-1
LABEL 2024
Tour de France Edition
The 2024 label celebrates the legendary Tour de France, the most famous cycling race in the world. Legend has it that 120 years ago a group of enthusiasts organized a special “trip” on two wheels, pedaling from mill to mill to taste new oils: this was called the “Tour della Frangitura”. This year’s edition started in Florence, with a stop at the Frantoio dell’Olio Grullo, where many runners filled their water bottles with Tuscan olive oil.
AWARDS AND RECOGNITIONS
DENOMINATION
Organic Tuscan PGI Olive Oil Hills of Florence
HARVEST PERIOD
The olives are harvested at the beginning of veraison, when the accumulation of polyphenolic substances is at its highest level; the different cultivars were harvested between October and November following the specific ripening period of each varietal.
HARVESTING METHOD
The olives are hand-picked from the smallest plants, while modern shakers are used for the more vigorous plants.
EXTRACTION METHOD
All the selected olives are pressed, within a few hours of harvesting, in the modern company mill, using a cold extraction system in a controlled atmosphere. Each phase is meticulous: the speed and pressing technology are regulated for each cultivar and for each batch; the extraction temperatures (24°C) are constant and controlled. The extra virgin olive oil is filtered immediately after extraction. This combination of technologies aims to maintain the organoleptic properties unaltered for a high-quality oil rich in beneficial substances.
ANALYSIS
Acidity: 0.20% (oleic acid); Peroxides: 6.3 meqO₂/kg; Total Polyphenols: 807 mg/kg (gallic acid); Tocopherols: 242 mg/kg
PAIRINGS
A fresh oil ideal for raw fish or meat dishes, and for vegetable crudités. Great for adding bold character to focaccias and stuffed flatbreads.