Frantoia Extra Virgin Olive Oil, a True Taste of Sicily

Here is the short and simple story of my experience with a damn good extra virgin olive oil.  I will spare you all the details, but skip to the fact that this stuff will leave you wanting more after the first drop you taste. It has been all the rave with eating healthy and consuming the right kinds of fats and oils that may boost your metabolism and promote good heart health. Olive oil is the healthier choice when using it in place of butter, starches, or margarine. Not only is it the healthy way to oil up your food, it’s a tastier route as well.

While at work one day, I spotted a bottle of olive oil on a friend’s desk. Out of curiosity, I asked about it and why it was on his desk. Somehow this turned into a conversation about fine eats and good oils. Me, being Italian, am a pretty big fan of a tasty olive oil. I never use to be until I met my wife. Her family was true to its Italian heritage and have an untamed love for the taste of a good dish. Before I knew it I was dipping bread in puddles of golden virgin olive oils. My friend sent me a link to a website where I could find an oil that he and his friend were so fond of. Within three days, my box of oil was sitting at my door and I couldn’t wait to try it.
The oil is Frantoia Extra Virgin Olive Oil made from the olives in the western central hills of Sicily. Made up of three different kinds of olives, Nocellara, Cerasuola, and Biancolilla, this mixture results in a golden green full bodied oil that leaves a slight aftertaste of sweet almonds. This oil is recommended for use when cooking, on salads, fish, bread, and vegetables. 
I don’t normally write about something like this, but this bottle is a must have for your Italian cooking rack.  This item was purchased on Smazon, but I am sure it can be found in stores and markets. So there, that’s my snobby side. A pallet for a fine tasting oil.  

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