Franco Maio is produced by from one tiny olive grove high in the Sabine hills. Only a few hundred bottles are produced every harvest. This grove contains some of the oldest trees in Sabina, which survived even the great frosts of 1956 and 1985-6. Franco Maio is obtained from olives that are harvested just before they are fully ripe. This makes hand- collection more difficult, and results in a lower yield, but improves the organoleptic properties of the oil. The olives used for Franco Maio are primarily Carboncella, with a small amount of Frantoio. We only collect the olives from Franco Maio in the best seasons, resulting in a truly limited production of the highest quality olive oil. The early harvest also creates a more vibrant oil with a noticeable peppery kick. The low-acidity oil has a creamy texture and a rich, round, almost nutty flavour.
The low-acidity oil has a creamy texture and a rich, round, almost nutty flavor that makes it a great choice for drizzling into salads and soups.
- Saveur Magazine