Frantoio
Olea europaea · Fruit
Top 10 pairings
Frantoio is the classic Tuscan oil olive — a small, ovoid drupe ripening from green through violet to a deep blackish-purple, pressed into a robust, fruity extra-virgin oil with a grassy artichoke-and-almond aroma, a clean bitter bite and the lingering peppery throat-burn that signals high polyphenol content. Its name literally means "oil mill," and it is grown for oil almost exclusively, rarely cured as a table olive.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one