Laudemio Frescobaldi Tuscan Extra Virgin Olive Oil 16.9 fl oz
Key Product Features
Laudemio Frescobaldi is a premium Tuscan extra virgin olive oil created from a rigorous selection of the finest oil produced on the Frescobaldi family estates.
The olives are grown in the hills surrounding Florence, where differences in altitude, soil and microclimate contribute to their intense aromas and distinctive character.
They are harvested early in the season, before full ripeness, to preserve their vibrant emerald-green color, freshness and naturally robust flavor. The fruit is then milled within only a few hours at the Frescobaldi mill in Castello Nipozzano.
Only the extra virgin olive oil with the finest sensory characteristics is selected to become Laudemio Frescobaldi. The result is an intense and elegant Tuscan oil with aromas of freshly picked olives, cut grass, olive leaf, artichoke and thistle, followed by a clean, pleasantly bitter and peppery finish.
Use it raw and in small quantities to finish dishes where its distinctive aroma and flavor can remain fully expressive.
What Does Laudemio Mean?
In medieval times, the word Laudemio referred to the finest part of the harvest, traditionally reserved for the landowner’s table.
The name derives from the Latin word laude, meaning praise or excellence. Today, Laudemio Frescobaldi represents the highest expression of extra virgin olive oil selected from the Frescobaldi olive groves.
Frescobaldi’s Laudemio continues to be a true testament to its lineage. It is crafted from the purest cold-pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the family’s property in the hills surrounding Florence. Frescobaldi selects only the finest extra virgin olive oil to become Laudemio.
100% Extra Virgin Olive Oil.
Cultivar: Frantoio, Moraiolo, and Leccino
A very versatile blend that is ideal on mixed salads and fresh vegetables.
The Frescobaldi family carefully cultivates 300 hectares (741 acres) of olive groves at different altitudes between 200 and 500 meters (650 and 1650 feet). The layers of the terroir and the microclimate allow the olive trees to bear some of the most unique fruit because of the intensity of its nutritional and organoleptic values. In autumn, the olives are picked early in the ripening season, when blushing from green to purple, to capture the emerald-green colour and fresh fl¬avours. The olives are pressed within a few hours from picking, in the Frescobaldi’s mill, in Castello Nipozzano. These two key processes ensure the ideal composition: perfect low acidity, a great aromatic profile and numerous health properties. Ultimately, Frescobaldi makes a rigorous selection and only the finest extra virgin olive is selected to become Laudemio.
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