Frantoio Franci Villa Magra

Frantoio Franci Villa Magra


One of Frantoio Franci’s most awarded oils from Tuscany, this extra virgin olive oil is powerfully fruity, fresh, grassy, pungent and complex, yet harmonious and well-structured with a fresh, rich finish of spicy grass. Use this oil fresh in soups, on boiled or raw vegetables, bruschetta, steak and red meats, tomato salads, with plain rice or pasta, as well as well-matured cheeses.

Pairs Best With

Bitter Green Salads, Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Broiled Fish, Grilled Fish, Red Meat, White Meat, Soft Cheese, Pasta, Soups & Stews, Sauces, Legumes/Pulses

Recent International Awards for Frantoio Franci

2020 Gambero Rosso Oli d’Italia - Stella "Star" Award - 3 Leaves for 10 Consecutive Years
2020 World's Best Olive Oil Mills - 4th Place
2019 Flos Olei - Farm of the Year
2019 Gambero Rosso Oli d’Italia - Company of the Year

Recent International Awards for Villa Magra

2020 EVO IOOC - Gold Medal
2020 Flos Olei - 100/100, Hall of Fame
2020 Japan Olive Oil Prize - Blend - Best in Class
2020 NYIOOC - Gold
2020 Sol D’Oro - Robust - Silver Medal

2019 Japan Olive Oil Prize - Blend - Best in Class, Best of Italy
2019 LA International EVOOC - Robust - Silver Medal
2019 Leone D'Oro - Italian Blend Finalist
2019 NYIOOC - Gold
2019 Sol D'Oro - Medium Fruit - Special Mention

2018 Armonia - Medium Fruity - 2nd Place
2018 Leone D'Oro - Blend (Italian) - 1st Place
2018 NYIOOC - Gold
2018 SIAL Olive D'Or - Strong Fruit - Golden Drop
2018 Sol D'Oro - Intense Fruit - Gold Medal

2017 NYIOOC - Gold Medal
2017 LA International EVOOC - Gold Medal
2017 Olive Japan - Gold Medal
2017 Sol D'Oro - Special Mention

Robust Harmonious
Varietal Blends
Extra Virgin Olive Oils
Bitter Green Salads, Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews, Pizza
Fall 2020 (NEW)
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
500ml (16.9 oz)
Tuscany, Italy

The Tuscany region of Central Italy is famous for its beautiful rolling hillsides, and of course its food, wine, and olive oil.
Frantoio, Leccino, Moraiolo
olive fruit

Green olives produce oil with robust characteristics, like more pungency, more bitterness and more health benefits. Ripe olives typically produce a sweeter oil with a milder character, though some ripe oils carry subtle green qualities.
intensity scale

Mild oils tend to be slightly sweet with very little bitterness or pungency. Medium and Medium Robust oils offer some bitterness and spiciness for a balanced taste. Robust oils have a good kick of bitterness and pungency, while Extreme oils can be intense and overwhelmingly bitter or pungent.
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
Fall 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Frantoio Franci
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Frantoio Franci

Frantoio Franci
Founded in 1958, Frantoio Franci is located in Montenero d'Orcia, a small hilltop town on the slopes of the Amiata Mountains overlooking the splendid valley of the River Orcia. In that year the brothers Franco and Fernando Franci purchased the famous Villa Magra olive grove, proceeding to transform the old barn into an oil mill where they continue to produce some of the most outstanding oils in Tuscany today. Winning prestigious awards year after year from the likes of the Slow Food Guide, Flos Olei, and the Maestri Oleari, the most prestigious international olive oil competition, Frantoio Franci continues to honor their commitment to producing true, genuine quality extra virgin olive oils without compromise.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.