Frescobaldi Laudemio 2023 (500 ml)

As seen in Forbes Online

Gambero Rosso Tre Foglie 2024

Gold Award - 2024 NYIOOC World Olive Oil Competition

Silver Medal 2024 -  Medium, Los Angeles International Olive Oil Competition

Maestro d’Olio 2024 - Crown

JOOP (Japan) 2024 - Gold Award

EVO IOOC - Gold Medal

Flos Olei 2024 (91/100)

Laudemio Frescobaldi is remarkably elegant and well balanced. First, fresh aromas of green olives mowed grass and artichoke. You may also note arugula! Then, the taste is very harmonic with a round flavor of green almond. It is very clean and has an outstanding herbal bitterness on the palate with a very long-lasting, pleasant spiciness. A robust and complex oil. Packaged in a gift box. Filtered, estate-bottled.

Harvested from the hills of Chianti Rufina near Florence, this Laudemio Frescobaldi olive oil isn't quite as bold or aggressive as some other Tuscan oils. The well-rounded flavor features a balanced, clean taste of green almond, herbal bitterness, and pleasant spiciness. Aromas include green olives, artichoke, mowed grass, and arugula. Combine this extra virgin olive oil with winter greens, steamed broccoli, cannellini beans, chickpeas, and more for a dash of authentic Italian flavor.

November 2022: As seen in Forbes Magazine Holiday Gift Guide: The Best Italian Food Gifts.

Review: “an excellent example of a very carefully made oil, virtually fault free…without the aggressive character typical of Tuscan oils — one that often puts off U.S. consumers. This harvest has a well-rounded flavor of fresh walnuts and a spicy peppery finish.” -- Nancy Harmon Jenkins, ZesterDaily.com, 2.12.13

This estate is located in the hills of Chianti Rufina. All producers of Laudemio must adhere to strict guidelines established by the Laudemio consortium. The Frescobaldi Laudemio is consistently rated "exceptional." 

Pour generously over any winter green such as kale, chard, arugula, and beet greens. Elegantly swirl over steamed broccoli, creamy cannellini beans, and chickpeas. Enjoy the explosion of flavors when using as a dip for pinzimonio (raw vegetable crudités).

As seen in Cooks' Illustrated March - April 2017. 

Olive cultivars: Frantoio, Moraiolo, Leccino.