Frescobaldi Laudemio Extra Virgin Olive Oil, 500 ml

Product Information

What makes this brand so admired for the quality of its process and the flavor that its products deliver? Learn how the production and preparation of olive oil works. What is Laudemio Olive Oil? Every process is strictly controlled in every detail and is very external. Once the olives are harvested, which are just as they begin to ripen, they are ground the same day for 6 hours. Finally, while we always hear that Tuscans pour their olive oil on their vegetables or in soups, are there any unusual pairings that Frescobaldi enjoys? “I also like it on gelato, on ice cream,” he says. “It works well with pistachio, with almond, even vanilla. I also like it on tartare, especially beef tartare.” The main types you’ll see sold online and in supermarkets are extra-virgin – sometimes called EVOO, refined olive oil and flavoured or “infused” olive oil.

The Good Housekeeping Institute tried 32 bottles of extra virgin olive oil from across the Mediterranean and beyond to see which was the tastiest. Each was tried neat, to allow the full flavour profile to be evaluated. Napa and Sonoma are California’s wine capitals. Not quite as many of the Golden State’s premier or boutique winemakers have a side gig in growing olives as in Tuscany (or Umbria, or Sicily); but in the absurdly postcard-pretty hills of western Sonoma, just above Marin County, you’ll find one of the places that played a role in putting the state on the international EVOO map. McEvoy Ranch estate-grows and cold-processes every last product they make, whether it eventually goes into a pretty bottle intended for your dining table, or one of the lip balms, face oils or hand soaps they’ve formulated as part of their Ode line of olive oil-based beauty and home products. The answer to this question depends on a couple of factors: the type of oil you want and how often you plan on using your olive oil. DESCRIPTION: This Extra Virgin Olive Oil has been given the name Laudemio in December 1990. Some olive oil producers of Central Tuscany have created a Consortium, which has drawn up very strict regulations covering all production phases, from the olive groves cultivation, to the bottling of the finished product. Observance of these rules enhances further the outstanding quality of this oil produced by I MORI, in the olive growing zone of Malmantile which, for centuries, has taken pride in the uniqueness of this cultivationThis exceptionally fruity and buttery Spanish extra-virgin olive oil is one of the freshest you can get. Made from olives cold-pressed on the first day of the harvest – when they’re at peak ripeness – it has all of the classic hallmarks of a champion unrefined EVOO. PRESSING: The pressing takes place a few hours after the collection in two-phase mills (without process water) at a maximum temperature of 25° Celsius

As such, EVOO is considered a more premium product, with a more nuanced flavour profile. For that reason, many consider it a waste to cook with, saving it for finishing dishes, drizzling and dipping.Origin – Ideally you want to look for an olive oil that’s been grown, harvested and bottled in one area or a single country. This minimises the risk of getting an olive oil that’s had cheaper oils from other places added to it. For everyday cooking oil, this isn’t a big a concern but for virgin oils claiming to be of the best quality, it’s an important thing to look out for. Harvested from the unique terrain of Tuscany, Gonnelli 1585 produces natural olive oils by using traditional Italian methods. Known as the ‘flower of the harvest’, Laudemio olives are obtained from the oldest mill in Italy, the Frantoio di Santa Téa. Rich in fatty acids and unique antioxidant micro-elements, this extra virgin olive oil is a great partner to bread and vegetables. Ours in particular, well it changes from year to year, our Laudemio is definitely balanced, with some spiciness and bitterness in the aromas. So I would say that our goal is to have something powerful but at the same time balanced, so that the aromas, the tastes, the spiciness and bitterness is fine tuned. How would Frescobaldi describe the style of Laudemio? Is it different than other Tuscan oils? Is there a Laudemio style or is it more than the individual producer? “There are differences among the individual producers,” he said, “just like you would have among the different Chianti Classico or Brunello di Montalcino. But overall, the idea is to have something authentic from our territory, where the notes are very grassy, with hints of artichoke, a bit green, not only the color, but also to the taste.

Also beware of ambiguous wording. Just because an oil says it’s a ‘product of Spain’, for example, doesn’t mean the olives were grown or harvested there. This can simply mean it’s been imported from elsewhere and bottled there.Heat oil in a large cast iron pot (or other soup pot). Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min. lbs mixed fish and/or seafood, cut into bite-sized pieces (shrimp, mussels, clams, scallops, monkfish, cod, etc) Instructions Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour.

Taste – While some olive oils have very subtle differences, others can vary wildly in taste. Peppery, fruity, buttery, floral and nutty are some of the key flavours you’ll find in the best olive oils. All extra virgin olive oil is made from cold-pressed olives, whereas regular olive oil will be a blend, combining processed oils in the mix. Extra virgin olive oil is therefore a healthier choice, retaining more of the natural antioxidants and vitamins that can be lost during processing. This olive oil is best enjoyed with salted, crusty bread or over a classic salad, and should be consumed as soon as possible to make the most of the delicate flavours. The labeling on each bottle recommends consumption between 18-24 months after bottling. “It’s sort of a best before date,” Frescobaldi notes. The current release is from the 2021 harvest, and he explained that older bottles are still in good condition, but are different albeit. “Older oils (from 2020, e.g.) change; it becomes more sweet in a way, more delicate. Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.A striking deep emerald green in colour, with some lemon pith, woody herbs and spearmint all present in the aroma this complex and delicious oil. This complexity continues in the mouth - full and aromatic, with some bitter leaves, more woody herbs, raw artichoke and a long lasting green peppercorns at the finish. A very bold and interesting oil.