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  • Frantoio Bonamini DOP Veneto Valpolicella 100ML Sample
  • Frantoio Bonamini DOP Veneto Valpolicella 100ML Sample
  • Frantoio Bonamini DOP Veneto Valpolicella 100ML Sample

Frantoio Bonamini DOP Veneto Valpolicella 100ML Sample

Veneto, Italy
Regular price $6.65 Unit price per
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Produced by Frantoio Bonamini

Produced in limited quantities from Grignano and Favarol olives of Verona.

  • Extra Virgin 100ml (3.38 oz)

    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.

  • Varietals: Grignano, Favarol

    There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

  • Polyphenols (mk/kg): 362mg

    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: 0.24%

    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.

  • Harvest Date: 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.

Pairs Well With

  • Garden Salads
  • Roasted/Grilled Veg
  • Grilled Fish
  • White Meat
  • Soft Cheese

Aromas

  • Green Herbs
  • Mint

Tasting Notes

  • Green Herbs
  • Mint
Description

Produced in limited quantities from Grignano and Favarol variety olives harvested in late October, this wonderful extra virgin olive oil is the flagship product for Frantoio Bonamini, with regional certification from Veneto Valpolicella ensuring excellent quality. A light and fruity oil, it has aromas of lettuce, celery, basil and mint. On the palate you'll find a rich, creamy oil with vegetal notes, slight bitterness and a touch of spice at the finish. Excellent with vegetables, white meat, risotto, seafood and soft cheeses.

Reviews

Customer Reviews

Awards
  • 2021
    Flos Olei Best In Class
  • 2021
    NYIOOC Gold
  • 2020
    Flos Olei Best In Class
The Producer
MADE FOR YOU BY

Frantoio Bonamini

Located in the countryside northeast of Verona in the province of Veneto, a region well-known for quality wines (such as Amorone della Valpolicella), Bonamini grows their olive trees across terraces and high hills not suited to grape cultivation. This family-run business is managed by Giancarlo & Sabrina Bonamini, whose trees include native varieties Grignano and Favarol, in addition to the more common Italian varieties Frantoio, Leccino and Moraiolo.

The weather of Northern Italy exposes the trees to cold winters, which results in olive fruit with unique sensory characteristics. All the olives are hand harvested due to the challenging terrain, and then crushed cold the same day of harvest to create elegant and aromatic extra virgin olive oils.

Recent International Awards

Awarded by accredited organizations.

  • 2021
    Flos Olei Best In Class
  • 2021
    NYIOOC Gold
  • 2020
    Flos Olei Best In Class
MADE FOR YOU BY

Frantoio Bonamini

Located in the countryside northeast of Verona in the province of Veneto, a region well-known for quality wines (such as Amorone della Valpolicella), Bonamini grows their olive trees across terraces and high hills not suited to grape cultivation. This family-run business is managed by Giancarlo & Sabrina Bonamini, whose trees include native varieties Grignano and Favarol, in addition to the more common Italian varieties Frantoio, Leccino and Moraiolo.

The weather of Northern Italy exposes the trees to cold winters, which results in olive fruit with unique sensory characteristics. All the olives are hand harvested due to the challenging terrain, and then crushed cold the same day of harvest to create elegant and aromatic extra virgin olive oils.