In this section of our blog, dedicated to the different varieties of Extra Virgin Olive Oil (EVOO), we have already explored some of the most appreciated ones such as Picual, Arbequina, Hojiblanca, and Royal. Today, we start a new series featuring novel specialties that have recently appeared on the market.
In Spain alone, nearly 300 olive varieties are cultivated, a number that rises to around 2,000 worldwide, each with its own unique characteristics, making it a challenging task to know them all, reserved only for a few privileged enthusiasts.
Many of these varieties are cultivated on very limited areas, sometimes only a few hectares, and the oils extracted, often in an artisanal manner, are consumed mainly within the producing regions. These regions are expanding beyond traditional countries like Spain, Italy, Turkey, Palestine, Greece, France, or Israel, reaching others such as China, Australia, Latvia, Finland, and extensive areas of the Americas. Globally, around 1.5 billion olive trees are planted across 11 million hectares, with an annual growth of about 150,000 hectares.
Different producing regions in Spain have one or more particularly representative varieties. In the province of Jaén, the overwhelmingly predominant variety is Picual, along with others such as Royal or Picudo in smaller quantities, plus increasingly numerous plantings of Arbequina, Hojiblanca, or Cornicabra, among others.
However, the entrepreneurial spirit of Jaén olive growers, combined with growing consumer interest in discovering new EVOO varieties, has led to the progressive incorporation of other varieties. This significantly increases the availability of monovarietal Extra Virgin Olive Oils to meet the rising demand from enthusiasts, with some brands offering up to five or six different specialties in their catalogs.
One of the EVOO varieties experiencing rapid market adoption is Frantoio.
Characteristics of the Frantoio Olive Tree
The Frantoio olive tree originates from Italy, specifically the Tuscany region, and its name is synonymous with olive mill. Depending on the production area, it is also known by many other names such as Frantoiano, Infrantoio, Nostrato, Pendaglio, Raggio, Raggiolo, Razza, Razzo, Comune, Oliva Lunga, Pignatello, Rajo, Solciaro, Bresa Fina, Correggiolo, or Crognolo.
This variety produces a highly stable and high-quality EVOO. The tree is very rustic and productive, with an early character, often yielding abundant harvests, though requiring more cold hours for optimal productivity and experiencing delays in warm, dry areas. It is ideal for water-retentive soils, and for optimal quality, Frantoio trees need more time in cooler environments.
The tree has medium flowering, self-compatible pollen, and good root development, which facilitates nursery propagation. It has medium vigor, a weeping growth habit, flat elliptical leaves of medium size, and good tolerance to diseases, especially verticillium wilt and anthracnose, but is more sensitive to olive fly, peacock spot, and olive knot.
Due to the characteristics of this variety and its early harvest, this EVOO is notably stable, preserving its properties longer than more unstable varieties. While its cultivation is expanding globally, its penetration in Spain remains minor but is gradually increasing.
The Frantoio Olive
It is a late-maturing fruit of medium weight and size, elliptically shaped and slightly asymmetrical. When ripe, its skin turns wine-red with numerous small lenticels. It has medium resistance to detachment and a medium-high oil yield of around 21%.
Due to these traits, Frantoio is not considered suitable as a table olive and is better suited for oil production.
Frantoio Extra Virgin Olive Oil
Frantoio EVOO is highly valued for its taste and aroma. It is fruity, with sweet notes and bitter and spicy nuances, reminiscent of fresh grass, tomato, lettuce, artichoke, apple, grain, rosemary, celery, and almond, leaving a light fruity aftertaste. Its flavor is often described as elegant, fine, and velvety, evolving to slightly pungent tones in the throat.
It has a dark green color and, due to its high stability, is comparable to varieties like Picual, Verdial, or Cornicabra.
It is recommended for frying as well as raw consumption, especially in salads, and, given its Italian origin, imparts a special flavor to pasta dishes and fish, such as steamed white fish or marinated blue fish.
To preserve its organoleptic properties, it is essential to store it at temperatures below 20°C, away from direct light and humidity.
If this article has sparked your interest in this fascinating variety, with Aceite de Jaén Online it is easy: visit our store to find excellent samples of premium Frantoio EVOO, ready to be delivered to your home quickly and conveniently.
