Aroma: Lively aromas of freshly cut wheat grass and artichoke leaves.
Flavor: This robust extra virgin olive oil with accents of spicy cinnamon and sweeping notes of black pepper giving way to a pleasant lingering grassiness.
Uses: Drizzle over farro dishes, hearty soups and stews—use to finish Tuscan-favorite Ribollita, minestrone soup or over a bowl of brothy Corona beans. Or, do like the Tuscans do, and use to finish a perfectly seared steak or bistecca alla Fiorentina.
About the Producer: One of our favorite Tuscan olive oil producers is actually a consortium of a few estates that strive to produce the finest olive oil in Florence. They are harder on themselves than any other producer, holding their product to higher standards than any others. These high standards make Frescobaldi Laudemio oil one of the more iconic Tuscan exports.