A sophisticated Tuscan oil for the connoisseur. Limpid and clear, showing an intense, brilliant green color. Fruit-laden aromas and attractively grassy, followed by lush, full flavor of olives and green walnuts. Clean and well-focused, intriguingly smooth and spicy at the same time. Consider it an extract.
The Marchesi de’ Frescobaldi lead the creation of the Laudemio Consortium in 1989 after the devastating frost which killed most of the Central Tuscany olive orchards. The Laudemio consortium set out to find new ways to improve olive growing in the area as well as setting a new code of governing laws which are very similar to those set forth for wine-making. Applying to olives the experience gained through centuries of grape growing, the Frescobaldis helped develop a new level of extra virgin olive oil production by emphasizing the concept of terroir, linking the olive’s typicity and quality to the uniqueness of its productive environment.
Use this oil as a true Florentine would:
Frescobaldi’s Laudemio extra virgin olive oil should be the centerpiece of your dinner table to enjoy it mostly as a condiment.
Ideal to exalt the freshness of simple greens, dip seasonal vegetables crudités in a Pinzimonio (small bowl of olive oil with a pinch of sea-salt and cracked pepper), then drizzle over sliced raw, grilled or steamed vegetables, or simply drown warm cannelini beans with it.
Make a few swirls of Laudemio over your vegetable minestrone, and if you are serving a properly made Ribollita, there is no better finishing touch. Grilled meats, especially chicken and pork, will have a true Tuscan flavor when drizzled with Laudemio.
Region: Ruffina, Tuscany
Olive varietals: Frantoio, Moraiolo and Leccino