Traditional Extra Virgin Olive Oil - Frantoio di Croci

The Traditional Extra Virgin Olive Oil by Frantoio di Croci is the most distinctive expression of the production of the Campioni family, a Tuscan business that grows and processes olives in the landscape of the Valdinievole, among its own olive groves and family-run olive mill. This extra virgin olive oil originates from a varietal heritage closely connected to the territory, with olives of the Frantoio, Leccino, Moraiolo cultivars and other local varieties, selected to create an oil that combines a strong sense of place, balance and versatility. On the producer's website, the traditional line is presented as an oil made from olives harvested from mid-October through December, a seasonal window that follows the evolution of ripeness and allows for the development of a complex aromatic profile.

Processing is one of the central elements of the Frantoio di Croci project. The olives come from the Valdinievole production area and are handled through an integrated production chain that the brand describes as the result of agricultural experience, careful selection of the raw material and continuous research during the extraction phase. For the traditional oil, the producer indicates temperature-controlled malaxation between 24 and 27°C, with processing times varying according to the variety and ripeness of the fruit. This technical attention is part of a production philosophy focused on preserving the integrity of the olive, achieving aromatic clarity in the final product and ensuring consistent quality. The oil is also stored under a controlled atmosphere with argon, a method the producer associates with preserving the characteristics of the dressing over time.

In the glass and on the plate, the traditional Tuscan EVO oil from Frantoio di Croci stands out for its character of vegetal aromas and a flavour reminiscent of fresh olive, with nuances that may vary depending on the vintage and the composition of the harvested batches. Its flavour profile is complemented by harmonious hints of bitterness and pungency, typical elements of a well-balanced extra virgin olive oil and capable of adding vibrancy to dishes without overpowering their flavours. It is designed for everyday use while retaining a clear regional identity: excellent raw on toasted bread, vegetable and legume soups, salads, seasonal vegetables and simple dishes from Tuscan cuisine, where the dressing becomes an essential part of the final balance. More than a simple pantry ingredient, it represents the story of a family-run olive mill that has transformed the local olive-growing tradition into a contemporary, accessible product consistent with its territory of origin.