This is a quintessential finishing oil. Frescobaldi Laudemio extra virgin olive oil should be the centerpiece of your dinner table, to enjoy as your favorite condiment.
Overpour onto creamy cannellini beans, steamed spinach, chard, Romanesco broccoli, puntarelle, and celery root soup. Be sure to try it the Florentine way: on Bistecca alla Fiorentina—pour with a heavy hand over a sliced T-bone steak.
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 Frescobaldi family 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 environment.
Region: Ruffina, Tuscany
Olive varietals: Frantoio, Moraiolo and Leccino