Frantoio Olive Oil
Compare 266 Frantoio olive oils (84 monovarietals, 161 blends) with harvest dates, chemistry, and producer details.
The collection
Frantoio oils
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Origin is where the oil is produced. Confirm delivery, current stock, and final prices with the grower.
Showing 8 oils
Listing verification: Chemistry Reviewed
Harvest 2026
Origin 🇦🇺 Australia
Availability Available
Price / L
/L
Polyphenols 349 mg/kg
Listing verification: Competition Qualified
Harvest 2026
Origin 🇦🇺 Australia
Availability Available
Price / L
/L
Polyphenols 288 mg/kg
Listing verification: Results Published
Harvest 2026
Origin 🇳🇿 New Zealand
Availability Available
Price / L
/L
Polyphenols 355 mg/kg
Listing verification: Results Published
Harvest 2026
Origin 🇳🇿 New Zealand
Availability Available
Price / L
/L
Polyphenols 282 mg/kg
Listing verification: Results Published
Harvest 2026
Origin 🇦🇺 Australia
Availability Available
Price / L
/L
Polyphenols 507 mg/kg
Listing verification: Competition Qualified
Harvest 2026
Origin 🇳🇿 New Zealand
Availability Available
Price / L
/L
Listing verification: Results Published
Harvest 2026
Origin 🇳🇿 New Zealand
Availability Available
Price / L
/L
Listing verification: Chemistry Reviewed
Harvest 2026
Origin 🇳🇿 New Zealand
Availability Available
Polyphenols 112 mg/kg
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The variety
About Frantoio
Frantoio olives yield a fruity, well-balanced oil with medium bitterness and a distinctive peppery finish. This premier Tuscan variety produces oil with complex flavours including artichoke, fresh herbs, and green apple, with a characteristic almond aftertaste. Known for excellent oil quality and good storage stability.
Fruitiness 4.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.1
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
artichoke fresh herbs green apple almond pepper
Estimated Based on profiles for: Frantoio .