Official Index of the World’s Best Olive Oils
Search

Pruneti Frantoio

By Frantoio Pruneti

Our Frantoio olives maintain their characteristic green color until harvest time, contributing strong, bitter notes to the resulting oil. This monovarietal extra virgin olive oil is so intense that, even if tasted simply by the glass, it transmits the same sensations of a pinzimonio with artichoke. The following spicy flavors are much less intense, characterized by green pepper.
Where to Find

About Frantoio Pruneti

Pruneti is a family artisan company specialized in the production of high quality extra virgin olive oil in San Polo, Chianti, Italy. The 197 acre farm has been in the Pruneti family for more than 160 years and is the source of inspiration for excellent extra virgin olive oils that combine the teachings of past generations with continuous research and cutting-edge technology.
Producer Profile
Gold awardSilver awardGold awardGold awardGold award

Short Information

Organic
Monovarietal

Tasting Sensations

Green Tomato
Green Apple
Artichoke
Grass
app
5/5

Food Pairing

Grilled Shellfish

5/5

Food Pairing

Grilled Tuna

5/5

Food Pairing

Grilled Beef

Similar Brands

Cantasole BiancolillaGold award

Cantasole Biancolilla

1879 Extra BlendGold award

1879 Extra Blend

Domenica Fiore Olio ReservaGold award

Domenica Fiore Olio Reserva

Monocultivar RaggiaGold award

Monocultivar Raggia

Harvest by NightGold award

Harvest by Night

Monini Monocultivar FrantoioGold award

Monini Monocultivar Frantoio

CurtimaggiGold award

Curtimaggi

N6 Classico Silver award

N6 Classico

Best Olive Oils Marketplace

Best Olive Oils Marketplace

Buy this year’s best extra virgin olive oils directly from producers and importers.

NYIOOC

World Olive Oil Competition

The world’s largest and most prestigious olive oil quality competition.

Olive Oil Times

Olive Oil Times

The international publication of record for olive oil news and information.

Sommelier Courses

Sommelier Courses

Olive oil educational programs in partnership with the International Culinary Center.