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Frescobaldi Laudemio Extra Virgin Olive Oil 500ml

Produced by:

Frescobaldi

in Tuscany, Italy

  • Region: Florentine Hills, Tuscany
  • Cultivar: Frantoio, Moraiolo, and Leccino

Rolando raves: “The perfect finishing oil; think of it as your Tuscan ketchup! This gorgeous bottle takes centerstage at your dinner table when serving grilled grass-fed steaks. Pour generously over any winter green such as kale, chard, and beet greens. Elegantly swirl over steamed romanesco broccoli, creamy cannellini beans, and chickpeas. Enjoy the explosion of flavors when simply using as a dip in pinzimonio (raw vegetable crudités).” 

2023 Harvest Notes
Now packaged in a NEW dark glass bottle, Laudemio Frescobaldi 2023 is particularly balanced. The aromas hark back to the fruit from which it derives, a just-harvested and crushed olive, along with notes of freshly cut grass and tomato leaf. On the palate, bitterness and spiciness come together in perfect harmony and typical flavours of Tuscany emerge, such as artichoke and thistle. In the mouth it is clean and round with an enveloping note of green almond. 

Over 30 Emerald Green Harvests
Frescobaldi’s Laudemio continues to be a true testament to its lineage. It is crafted from the purest cold-pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the family’s property in the hills surrounding Florence. Frescobaldi selects only the finest extra virgin olive oil to become Laudemio. 


  •  Tre Foglie
    Gambero Rosso 2024
  •  Corona
    Maestro d'Olio 2024
  •  Gold Medal
    EVO IOOC 2024
  •  Gold Medal
    Olive Japan 2024
  •  Gold Medal - Medium Intensity
    New York International Competition 2024
  •  Selected Farm, 91 Points
    Flos Olei 2024


Ordering Info

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Product CodeUnit SizeUnit/CaseCase WeightUnit PriceCase PriceUPC Code
40314
500 ml/16.9 fl oz
6
6.3 kg/14 lb
****
7-93232-40314-4
40315
250 ml/8.5 fl oz
12
7.7 kg/17 lb
****
7-93232-40315-1

  • Pour onto creamy cannellini beans, steamed spinach, and puntarelle.
  • Try it the Florentine way: on Bistecca alla Fiorentina.
  • Drizzle over a bowl of stewed lentils and sausages.
  • Dress a salad of mixed bitter greens and citrus.