Your cart
There are no more items in your cart
In Italy there are different varieties of olives, called cultivar, some varieties have an early ripening, others late, some are resistant to adversity, others are sensitive. Many of these varieties are autochthonous (not imported) and very rooted in the territory of origin. The oils produced from different varieties have different characteristics, both from a chemical and an organoleptic point of view: some are rich in polyphenols and have intense aromas and flavors, others are light and delicate; in some it prevails spicy, in others it stands out the scent of fresh fruit, grass, artichoke, tomato.
Currently a theoretical census of the varieties present in Italy would mark as a general total 715 cultlvar peculiar to the national territory, of which 395 officially registered in the Italian Oil Schedule (of which about 300 are actually in production). The extra virgin olive oil made with olives of a single variety (cultivar) is called monovarietal (or monocultivar oil). Only a very small percentage of the oils produced in Italy is monovarietal: the monocultivar is therefore perceived by connoisseurs as a rare and precious oil, an oil with a strong personality, very typical, very representative of the territory in which it is produced and capable of giving a unique flavor and delicious with every dish.
In most cases, in fact, the oil is produced by combining different varieties (hence the term "blend"). The Blend therefore represents the olive oil art of being able to carefully select the different varieties, each with its own organoleptic characteristics and, with skill, professionalism and experience, to mix the different oils so that each oil gives his individual contribution to the final product. A Master Olive Oil therefore has the ability to harmonize the properties of the different qualities of olives, knowing the characteristics of the "cultivars" and balancing the percentages.
The Monocultivars of Frantoio Moro are:
- Leccino: characterized by a hint of dried fruit with perceptions of almond, the palate is very delicate with a slight spicy aftertaste but perfectly balanced with other aromas.
- Frantoio: characterized by an intense fruity of grass and artichoke, accompanied by a pleasant spicy and bitterish aftertaste perfectly balanced.