Laudemio Frescobaldi Extra Virgin Olive Oil 500 ml / 16.9 oz

2025 Harvest Notes

Laudemio Frescobaldi 2025 confirms its emerald-green profile, with very green and herbal aromas and flavors. The scent recalls the fruit from which it comes: a healthy, freshly picked and pressed olive, complemented by notes of freshly cut grass. On the palate, vegetal flavors emerge, such as artichoke and green almond. The bitterness and spiciness blend harmoniously, with a long and pleasant finish.

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.

Producer: Marchesi Frescobaldi
Region: Hills surrounding Florence, Tuscany
Olive cultivars: Frantoio, Moraiolo, and Leccino
Harvest: 2025 (current vintage)
Net volume: 500 ml / 16.9 fl oz
Type: Single-estate cold-pressed extra virgin olive oil
Quality standard: Laudemio Consortium certified
Best use: Finishing oil — drizzle, dip, finish (not for high-heat cooking)
Pairing: Grilled steaks · winter greens (kale, chard, beet greens) · cannellini and chickpeas · steamed romanesco · bruschetta · raw vegetable crudités

AWARDS

• Cinque Gocce
  Bibenda 2026
• Selected Farm 90/100
  Flos Olei 2026
• Gold Medal - Medium Intensity
  New York International Competition 2026

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)."

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.

How long does this olive oil keep, and how should I store it?
This is a 2025 harvest vintage, fresh-pressed in late 2025. Extra virgin olive oil is at its peak within the first 18 months after pressing. Store the bottle upright in a cool, dark cupboard — away from heat, light, and air. Don't refrigerate. Once opened, use within 3 to 4 months for the brightest flavor; the 500 ml / 16.9 oz format is sized for exactly that pace of use.

How is a finishing oil different from regular cooking olive oil?
Laudemio is meant for finishing — drizzled raw over the final dish — not for cooking. Heating destroys the polyphenols and aromatics that make Laudemio worth the price. Use a less expensive everyday EVOO for sautéing and roasting. Pour Laudemio at the end: over a grilled steak, a bowl of cannellini beans, steamed broccoli, a slice of bruschetta, or as a dip with raw vegetable crudités. As Rolando puts it, think of it as your Tuscan ketchup.

What makes Laudemio different from other extra virgin olive oils?
Three things. First, terroir: Laudemio comes only from a defined zone in central Tuscany — Florence and the surrounding hills — the way a wine appellation works. Second, the Laudemio Consortium has stricter quality standards than the EU's "extra virgin" baseline, including acidity limits, harvest timing, and cold-pressing rules. Third, Frescobaldi's Laudemio is single-estate: the olives are grown on the family's own Tuscan property, milled within hours of harvest, and bottled the same season. Most supermarket "extra virgin" oils are blends from multiple estates and often multiple countries.

Is this a good Italian gift?
Yes — especially for cooks, Italiophiles, housewarmings, and host gifts. It pairs beautifully with a hand-painted Deruta serving bowl, an Il Mio Tavolo pasta bowl, a Busatti linen tea towel, or a Tomassini pepper grinder. We gift-wrap on request, ship nationwide, and have been the San Francisco source for authentic Italian gifts since 1946.

Why buy Italian gifts from Biordi rather than other retailers?
Biordi Art Imports has been San Francisco's source for authentic Italian ceramics and gifts since 1946. Voted Best Overall Retailer in the San Francisco Bay Guardian Best of the Bay readers' poll for five consecutive years. Designated a San Francisco Legacy Business (#LBR-2020-21-029), and the city declared May 1 "Biordi Art Imports Day" in 2021. Our partners are named Italian artisans, family workshops, and heritage houses we work with directly — including ceramic artisans (FIMA, CF Deruta, Pia Formato, Eugenio Ricciarelli, Susanna DeSimone, Geribi, Bucci Ceramiche, Ortigia Sicilia, Italesse, and Salviati) and heritage food producers like Frescobaldi, whose family has been farming the Tuscan hills since the 1300s. Every product comes from a real producer with a real story — not a mass-market commodity.

The Frescobaldi family has been part of Florence's history for over 700 years. Documented in the city since the early 1200s, the family began producing wine in Tuscany around 1308, making Marchesi Frescobaldi one of the longest continuously operating wineries in the world. Today the family still farms estates across Tuscany including Nipozzano, Pomino, Castiglioni, and Castelgiocondo.

In the 14th century, the Frescobaldis served as bankers to the English Crown. Over the centuries the family has produced cardinals, ambassadors, scholars, and patrons of Renaissance art and architecture.

Olive oil came formally to the family business in 1989, after a catastrophic frost in 1985 destroyed nearly half of Tuscany's olive trees. The Frescobaldis, applying centuries of grape-growing knowledge to the rebuild, founded the Laudemio Consortium with a small group of other Tuscan producers. The Consortium established a new code of laws governing harvest timing, milling, and bottling, modeled on Italian wine appellation rules. The name Laudemio comes from a medieval Latin term meaning "the best part of the harvest, reserved for the lord" — and that's what it is: the cream of the Frescobaldi family's olive crop, single-estate, cold-pressed within hours of harvest, and bottled the same season.

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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