The Organic Trio by Pruneti

The Organic Trio by Pruneti

SKU:
OOL-17-S-PD10
$111.85 $100.00
(You save $11.85)

A set of three oils from award-winning producer, Frantoio Pruneti: Leccino, Moraiolo and a blend called Viuzzo. All oils are pressed from organically farmed olives grown in the renowned Chianti Classico region of Tuscany. The collection is a wonderful way to compare and appreciate the differences between the most typical varieties of the Chianti region, while offering several tips for matching each oil with different dishes.

LECCINO: A light intensity oil, balanced in both bitter and spiciness, though not aggressive, with aromas of grass, fresh vegetables and green apple, with a simple white pepper finish.

MORAIOLO: An oil of strong intensity and spicy sensations with aromas of almond, nuts, oregano, and dried fig, with a powerful black pepper finish.

VIUZZO: This oil is an organic blend of the most typical monovarietals of Chianti Classico: Leccino, Moraiolo and Frantoio. An oil of strong intensity, yet balanced, with notes of artichoke, grass, radish, tomato leaves, green apple and fresh almond. It is lightly spicy on the tongue with a green pepper sensation and an unmistakable black pepper finish.

Recent International Awards

2015 Flos Olei - Top Farm (97/100)
2015 Flos Olei - "Made With Love" Award
2015 Monocultivar Expo - Gold Medal - Organic
2015 BiOL - Gold Medal - DOP Products
2015 BiOL - Silver Medal - Producer
2015 Merum - Best Organic Mill
2015 Hercules - Premium Award
2015 Olive Japan - Gold Medal

2014 Flos Olei - Top Farm (97/100)
2014 Flos Olei - "Made With Love" Award
2014 BiOL - Gold Medal - DOP Products

container_country:
Italy
container_region:
Tuscany
container_size:
Sets
container_style:
Monovarietals
container_varietal:
Frantoio,Leccino,Moraiolo
container_cert:
EU / USDA Organic
container_ptype:
Extra Virgin Olive Oils
linked_SKUs:
FPR-S-EE07,FPR-16-S-EE07,FPR-17-S-EE07
container_harvest:
Fall 2017 (NEW)
TYPE:
Organic Extra Virgin
SIZE:
3x 500ml (3x 16.9 oz)
REGION:
Tuscany, Italy
VARIETALS:
Frantoio, Leccino, Moraiolo
HARVEST:
Fall 2017
PRODUCER:
Frantoio Pruneti

Frequently Bought Together

Producer Profile

Frantoio Pruneti

Frantoio Pruneti
In the heart of Chianti Classico, a territory famous for its excellent agricultural cultivation of olive trees, the brothers Pruneti, passionate about extra virgin olive oil from an early age, live as guardians of a family tradition handed down over four generations. The Pruneti family personally oversees all stages of production through to the final product, ensuring that their oils reach the highest levels of quality. Applying both ancient wisdom and new knowledge to their production process, Frantoio Pruneti's extra virgin olive oil has earned its place as a true symbol of the land. Their company is consistently awarded by the editors of Marco Oreggia's Flos Olei guidebook and given the "Top Farm" ranking of 97/100 in 2014 and 2015.

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.

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