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FRANTOIO extra virgin olive oil is the first to be extracted, from mid to late October. The early harvest gives it a notable phenolic charge. The fruits are characterized by an ellipsoidal shape and a bright green color, which in October turns to fuchsia pink and then reaches purple when the olives are ripe.

It is a medium fruity oil, and the moderate bitterness leaves room for a persistent spiciness. The color is bright green with golden yellow reflections. It is indicated on white meats and grilled fish, on salads and boiled or grilled vegetables.