Our extra virgin olive oil is produced in the Middle Tiber Valley, just a few minutes from Todi, one of the best places in the world to produce olive oil. Our products are the fruit of the experience and passion of three generations of the Fratini family. Passion and commitment always pay off. In our case, they have allowed us to bottle an olive oil that has the highest quality. It has won numerous awards at the national and international level.
The organoleptic qualities of our EVOO are unrivalled and are possible thanks to the unique richness of the Umbrian soil, combined with organic farming and two-stage extraction. They all come together to create an oil that is richer in polyphenols, of the highest quality and environmentally sustainable (grown by using minimal amounts of water). The family mill is a magical place, our pride and joy, where we exclusively work with olives from our cultivars. We create an oil that embraces excellence, value, and authenticity. It is controlled and tested during every processing stage.
Our extra virgin olive oil is produced in the Middle Tiber Valley, just a few minutes from Todi, one of the best places in the world to produce olive oil. Our products are the fruit of the experience and passion of three generations of the Fratini family. Passion and commitment always pay off.
In our case, they have allowed us to bottle an olive oil that has the highest quality. It has won numerous awards at the national and international level.
The organoleptic qualities of our EVOO are unrivalled and are possible thanks to the unique richness of the Umbrian soil, combined with organic farming and two-stage extraction. They all come together to create an oil that is richer in polyphenols, of the highest quality and environmentally sustainable (grown by using minimal amounts of water). The family mill is a magical place, our pride and joy, where we exclusively work with olives from our cultivars. We create an oil that embraces excellence, value, and authenticity. It is controlled and tested during every processing stage.
Monocultivar Moraiolo
Ta Lìa was included in:
Terre d’Olio by Fausto Borella; Gambero Rosso Guide; Bibenda Guide; Flos Olei Guide.
Prize: Leone d’Oro 2019 award selection; Gold Award Nyiooc 2019-2020, Gold Award 2020 EVO IOOC.
CULTIVAR
100% Moraiolo.
Ta Lu was included in: Terre d’Olio by Fausto Borella; Gambero Rosso Guide; Bibenda Guide; Flos Olei Guide. Was awarded with 5 gocce by Bibenda 2019.
CULTIVAR
Leccino, Frantoio.
Monocultivar Moraiolo
Ta Lìa was included in:
Terre d’Olio by Fausto Borella; Gambero Rosso Guide; Bibenda Guide; Flos Olei Guide.
Prize: Leone d’Oro 2019 award selection; Gold Award Nyiooc 2019-2020, Gold Award 2020 EVO IOOC.
CULTIVAR
100% Moraiolo.
IDEAL WITH
Grilled rib-eve Chianina stick, baked salmon, polenta with mushrooms and white truffles, offal with liver and onions.
CULTIVAR
Leccino, Moraiolo, Frantoio.
Ta Lu was included in: Terre d’Olio by Fausto Borella; Gambero Rosso Guide; Bibenda Guide; Flos Olei Guide. Was awarded with 5 gocce by Bibenda 2019.
CULTIVAR
Leccino, Frantoio.
IDEAL WITH
Farro salad, tomato, vegetables au gratin, first dishes with clams, ravioli with ricotta, char-grilled rockfish, grilled quid, baked rabbit. Soft cheeses.
Over the course of his career, he has won prestigious awards such as the three Gambero Rosso slices, making him one of the 21 best pizza makers in Italy.
I decided to take on this project together with Potti de Fratini because I consider it ambitious and inspiring. At the same time, the company and I believe in the same philosophy.
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