Frisino Extra Virgin Olive Oils
Frisino’s collection of olive oils come from the finest harvests in Puglia, at the very heel-end of Italy. This family business ensures that each bottle of oil they produce is at the height of refinement and good taste. Each variant comes in 250ml and 500ml bottles.
TASTING NOTES FROM THE CURATOR
Every kitchen needs variety, So Frisino tailors their creations to the dishes you prepare. Their cold-pressed oils come in medium and intense levels of fruitiness, ready to help you maximize your culinary potential.
- N1 Medium Fruity – Floral, with strong notes of green tomato and aromatics, this oil has a notable almond flavor and a slightly bitter taste with a hint of spice.
- N2 Intense Fruity – A robust oil with strong vegetal notes and a stand-out balance of chicory, artichoke, and spice.
- Limited Edition Medium Fruity – Green tomato and aromatic herbs are front and center in this oil, along with a strong almond hit. On the palate, it has a bitter-spiced aftertaste.
- Limited Edition Intense Fruity – A strong vegetal presence hits the palate with this oil, bark spice and bitterness balanced by the fresh fragrance of leafy greens.
- Luxury Edition – Intensely herbal in scent, this balanced oil has a fresh vegetal, leafy taste with strong hints of artichoke and chicory. It’s bottled in partnership with One Gourmet.
PREPARATION OR PAIRINGS
Frisino’s medium fruity EVOO is best used for white meat dishes, from baked chicken breasts to large fillets of grilled fish. It also goes perfectly with sautéed vegetables and caprese salad. This oil is your go-to for finishing bruschetta or for making your very own oil dips.
The intensely fruity variant, on the other hand, works marvels with lighter-tasting fare like legume or vegetable soups, grilled steaks — such as our Chilled Sher Wagyu Striploin—and roasted vegetables. It’s also great for a salad toss and for drizzling on crudités.
THE HEEL OF ITALIAN OLIVE OIL PRODUCTION
Puglia is home to around 60 million olive trees, some of them existing long before Italy became the country it is today. Over 50 varieties (cultivars) exist there side by side. This region supplies about 40 percent of the olive oil in Italy and about 12 percent of the oil for the whole world, so it is no surprise that EVOO plays a starring role in almost all their dishes. As refinery owners in this storied region, the Frisino family hand-picks all their olives, ensuring the best quality from tree to bottle.
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.