Frequently asked questions — Italian olive oil
What makes Italian olive oil special?
Italy has more than 500 indigenous olive varieties and a diversity of climates and terroirs that produces olive oils of extraordinary range and character. Unlike mass-market olive oil, which is typically blended from multiple countries and processed to a uniform neutral flavour, our Italian range comes from single estates where specific varieties, harvested early and cold-extracted, express a distinct regional identity. Tuscany produces complex, peppery oils; Apulia bold, high-polyphenol oils; Sicily delicate, fruity oils; and Abruzzo elegant, aromatic oils.
What is Flos Olei and why does it matter?
Flos Olei is widely considered the world's most authoritative olive oil guide, published annually by Italian food journalist Marco Oreggia. It reviews over 500 producers from 57 countries and scores each oil out of 100 using a rigorous panel of international tasters. A score of 95 or above places a producer among the global elite. Frantoio Franci, our Tuscan producer, has achieved the maximum score of 100/100 in Flos Olei 2026 and has been inducted into the Flos Olei Hall of Fame — one of only nine producers worldwide to receive this honour.
What is the difference between Tuscan and Sicilian olive oil?
Tuscan olive oils — particularly those made from Moraiolo, Frantoio and Coratina varieties — tend to be intensely flavoured, with strong green herbaceous notes, pronounced bitterness and a powerful peppery finish that reflects the high polyphenol content. They are best used as finishing oils on robust dishes like grilled meat, soups and strong cheeses. Sicilian olive oils, by contrast, tend to be more delicate and fruity — particularly those made from Nocellara del Belice or Biancolilla varieties. They have riper fruit notes, lower bitterness and work beautifully with fish, mozzarella, and lighter dishes.
What does "grand cru" mean in the context of Italian olive oil?
The term grand cru, borrowed from fine wine, refers to olive oils produced from specific named parcels of land where the combination of soil, microclimate and variety produces something exceptional and unrepeatable. Frantoio Franci pioneered this concept in Tuscany, naming individual oils after specific groves in the Val d'Orcia — in much the same way that Burgundy wine estates name their parcels. These are single-estate, limited-production oils that vary year by year depending on the harvest conditions, and are collected by serious food lovers in the same way as fine wines.
What is the best Italian olive oil variety — Coratina, Moraiolo or Frantoio?
Each variety has its own strengths and the best choice depends on your taste and how you intend to use the oil. Coratina, grown primarily in Apulia, is one of the highest polyphenol varieties in the world — intensely bitter and peppery, with exceptional health benefits and a very long shelf life. Moraiolo from Tuscany is equally intense, with complex green and artichoke notes. Frantoio, also Tuscan, is more balanced — fruity, peppery and versatile, and forms the backbone of most Tuscan blends. For a first experience of premium Italian olive oil, a Tuscan blend or Frantoio monocultivar is a good starting point before moving into the more intense single-variety oils.
Where can I buy Frantoio Franci olive oil in the UK?
The Artisan Olive Oil Company is the exclusive UK importer of the full Frantoio Franci range, including their Grand Cru single-variety oils, the Villa Magra Riserva, Franci Bio organic oil, and their limited edition early harvest Novello oils. All Franci oils are available for UK delivery from our London warehouse, with free delivery on orders over £70 to mainland UK.
Is Italian olive oil better than Spanish olive oil?
This is a matter of taste rather than objective quality. At the very highest level, both Italian and Spanish producers achieve equivalent scores in international competitions like Flos Olei — our own range includes Frantoio Franci at 100/100 (Italian) and Oro Bailen and Nobleza del Sur both at 99/100 (Spanish). Italian oils tend to have greater regional variety and complexity, with strong links to fine dining and chef culture. Spanish early harvest oils — particularly from Andalusia — tend to have exceptionally high polyphenol levels and are increasingly sought after for their health credentials. The best approach is to try both and develop your own preference.
How should I use Italian extra virgin olive oil?
Intense Tuscan and Apulian oils are at their best as finishing oils — drizzled over dishes just before serving rather than cooked. Use them on grilled vegetables, Ribollita soup, pasta e fagioli, bruschetta, grilled steak, or simply on good sourdough bread. Milder Sicilian oils are more versatile and work beautifully for cooking fish, dressing salads, and making aioli. All of our Italian oils can be used for cooking at moderate temperatures — the polyphenols and low acidity actually make premium extra virgin olive oil more stable at heat than cheaper oils, contrary to popular belief.
