Laudemio Frescobaldi Extra Virgin Olive Oil 500 ML
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2022 Harvest Notes
2022 Harvest Notes - Laudemio Frescobaldi 2022 has a very pungent and decisive character. The aroma is of fresh olives, just harvested and pressed. On the palate it is simultaneously bitter and spicy, with the typical Tuscan flavor of artichoke and wild arugula. In the mouth the feeling is very clean, with a long-lasting pleasant spiciness.
Gambero Rosso 2023
Corona Maestro d'olio
Maestro d'olio 2023
Gold Tasting Cup
Milan International Olive Oil Award 2023
Gold Medal, Medium Intensity
New York International Competition 2022
Los Angeles International Competition 2023
EVO IOOC 2023
Rolando raves: “The perfect finishing oil; think of it as your Tuscan ketchup! This gorgeous bottle takes centerstage at your dinner table when serving grilled grass-fed steaks. Pour generously over any winter green such as kale, chard, and beet greens. Elegantly swirl over steamed romanesco broccoli, creamy cannellini beans, and chickpeas. Enjoy the explosion of flavors when simply using as a dip in pinzimonio (raw vegetable crudités).”
Over 30 Emerald Green Harvests
Frescobaldi’s Laudemio continues to be a true testament to its lineage. It is crafted from the purest cold-pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the family’s property in the hills surrounding Florence. Frescobaldi selects only the finest extra virgin olive oil to become Laudemio.
In 1989, the first bottling of Laudemio was made according to a new code of laws (similar to those set forth for winemaking) that governed and improved olive oil production in central Tuscany. It is crafted from the purest cold-pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the Frescobaldi family’s property in the hills surrounding Florence. Frescobaldi selects only the finest extra virgin olive oil to become Laudemio—a quintessential finishing oil that should be the centerpiece of every dinner table. Olive cultivars: Frantoio, Moraiolo, and Leccino
The Frescobaldi family had the vision to create the Laudemio Consortium in 1989 after a devastating frost. Applying to olives their experience gained from centuries of grape growing, they helped develop a new level of extra virgin olive oil production by emphasizing the concept of terroir.
Italian ceramics are heirloom quality products, and can last lifetime with proper care. We have some suggestions that will preserve your majolica for years to come.
Majolica is dishwasher safe, but many people choose to hand wash their pieces as a precaution. Because majolica is a porous material, some pieces are not meant to hold liquid for a long period of time. Check for warning labels before ordering a product, as the pieces that are most notorious for "sweating" are appropriately labeled.
Majolica is sensitive to extreme temperatures, specifically boiling or freezing liquids. Pouring water with a rolling boil directly into a teapot, for example, may lead to breakage. To avoid this, temper the object. The industry standard is 620 degrees Celsius (1,148 degrees Fahrenheit). Quench the glass to cool it.
Crazing is common in well used majolica. The tiny cracks in the glaze do not affect the functionality of your majolica.
Majolica hand-crafted products should not be microwaved, as it may crack and/or break the ceramics.
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