Frantoio Tini

HANDMADE OIL BY CHOICE AND VOCATION

Our vision of oil

GIVING TO A SUBLIME FRUIT THE VALUE THAT ITS DESERVES

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Our vision of oil

The link with the area, its traditions of Italy, with its millennial olive culture that is characterized by a unique biodiversity within the world are sources of inspiration for our creations.

Our oils are handmade, extra virgin olive and high quality, simply because it is the only way we know how to do it, because we love what we do, because this is our culture and because we are proud of what we produce: oils produced in Italy, from Italian raw materials.

Our philosophy is expressed in the enhancement of some local cultivars and the production of oil that we consider to be works of art

For all this we are committed every day in our work, hanging on to the best of our oil traditions, cherishing a trade we have done with pride for almost a century.

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Quality extra virgin olive oil has excellent effects on our health

it protects the heart and arteries

slows down the brain aging

lowers the cholesterol levels in the blood

fights the free radicals

Olive oil tradition

The olive oil production techniques arrived in Italy about 4000 years ago. The peculiarity of the Italian olive tradition is testified by the different varieties of cultivars in the area. The varietal differences affect the sensory profile and nutritional oils, as well as on technologies to enhance its characteristics.
The cultivation has been practiced since ancient times in Abruzzo:
Virgilio certifies its presence in Marsica,
Ovid documents the production in the Valle Peligna,
Cato, in his De Re Rustica, cites the oil Agro Pretuziano, Silio Italico defines the Vestina area and Penne in particular the "Pinnam Virentem" (the green) for the richness of the olive trees.

BRIEF EXPLANATION OF EXTRA VIRGIN OIL

The oil products from olives are divided into different categories with the extra virgin olive oil being the highest level of the classification of olive oils.

All commodities classified extra virgin olive oil must have absolutely perfectly flavoured virgin olive oil, with acidity, expressed as oleic acid that may not exceed 0.8 g per 100 g of product.

In consideration of an oil must however, keep in mind that the trade sectors of the class do not determine its quality.

The acid value of the Italian oils is very low and is considered to be better than other extra virgin oils.

The quality of the oil is closely proportionate to health benefits, containing adequate levels of bioactive molecules and characterized by a high oleic acid content and a high content of alpha-tocopherol and bio-phenols.

Extra virgin oil has positive effects on health due to its bioactive phenolic compounds that also gives the oil its note of "spicy" and "bitter" (taste properties).

Abruzzo is one of the most interesting olive-growing areas by vocation and production quality thanks to an average production of about 260.000 tons of oil, largely extra-virgin oil that places it sixth in Italy and in other production regions of olives. It has an olive coverage of 45.000 hectares from which are produced 1.400.000 tons of olives planted with the adoption of layouts that do not have precise patterns, typical of tree crops affiliated to field crops.

THE HARVEST OF OLIVES

The harvest is among the most important of operations to obtain a good olive oil.
It is recommended that the olives are harvested by manually stripping or combing resulting in a quality product that avoids collection on the ground of fallen olives.

"Brucatura" the Olive hand picking: collection of handmade olive choosing individually strong response at the right point of ripeness,
is the best collection method although very slow but is essential when the plants are on rough terrain.

Combing: handpicking facilitated by a tool that strips the more mature olives, combing the branches of the plant.
The olives are harvested once falls on specific networks set up at the foot of the plant.

Our regional varieties

olive flavours of central Italy
castiglionese

INFO cultivar

tortiglione

INFO cultivar

carboncella

INFO cultivar

Our lines

Leonardo - Frantoio Tini

ORGANOLEPTIC EVALUTUATION

Medium fruity with hints of fresh grass and almond, medium bitter and spicy. Aftertaste of fresh almond, artichoke, herbaceous.

VARIETAL SELECTION

Dritta 60%, Leccino 20%, Castiglionese 10%, Leccio del corno 10%.

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Giotto - Frantoio Tini

ORGANOLEPTIC EVALUTUATION

Medium and intense fruity, decidedly herbaceous with hints of artichoke and fresh almonds. To the taste, important and harmonious notes of bitter and spicy, with an aftertaste of almond, artichoke and slight tomato. Organic olives certified, milled according to the organic regulations (controlled operator 40996, inspection body authorized by Mipaaf IT-BIO-004).

VARIETAL SELECTION

Dritta 50%, Frantoio 25%, Leccino 15%, Rosciola 10%.

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Tintoretto - Frantoio Tini

ORGANOLEPTIC EVALUTUATION

Light fruity with notes of almond and aromatic herbs. Delicate hints of bitter and spicy persistent with an aftertaste of aromatic herbs such as sage.

VARIETAL SELECTION

Castiglionese 100%.

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Botticelli - Frantoio Tini

ORGANOLEPTIC EVALUTUATION

Condiment made with local olives and fresh lemons. This craft product by the Frantoio Tini, has the particularity in preparation of the contemporary milling and cold extraction of olives and fresh organic lemons. Naturalness is the secret of our "Botticelli" flavored oils, ideal for seasoning with taste and genuineness. Botticelli, does not use added flavors, but only two natural ingredients: olives and organic lemons.

VARIETAL SELECTION

Condimento a base di olive locali e limoni freschi biologici.

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Frantoio Tini

almost a hundred years of experience
4
OIL LINES
4
GENERATIONS
97
YEARS OF HISTORY
1000
IDEAS
Frantoio Tini