Organic Extra Monocultivar Gentile di Chieti oil

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Organic olive oil is made with the Gentile di Chieti cultivar from Abruzzo. Cold pressed, this olive oil shows a medium intensity and body, excellent with soups and rib-eye steaks.

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0.5 L

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Organic Extra Monocultivar Gentile di Chieti oil

Olio extravergine di oliva: vendita online dell'olio Biologico Oleificio Stante

The brothers Graziano and Vincenzo founded the Frantoio Oleario Stante in 2002 between the Abruzzo and Molise regions. Their aim was to produce high quality extra virgin olive oil, striving for an organic olive oil made with only one cultivar. The oil mill has modern and up to date machines which allow to work the olives without being invasive. The olive trees are spread between Abruzzo and Molise, on the hills of Trigno river's valley. Olives are picked and pressed within the very first hours after the harvest in order to avoid the oxidation of the polyphenols. The extra virgin olive range is wide; they offer organic olive oil from a single olive variety, olive oil from integrated farming, olive oil made with unpitted olives and also flavoured extra virgin olive oils. Believing that it is one of the best olive oils from central Italy, Foodexplore is proud to offer the Organic monocultivar extra virgin olive oil by the Oleificio Stante to you.
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About Oil Superior category olive oil obtained directly from olives and solely by mechanical means.
Taste The sensory profile of this organic extra virgin olive oil is sweetish and fruity, with medium intensity and body. On the mouth this extra virgin olive oil is fruity and pungent, with medium bitterness. When tasted it reminds one of the scent of cut grass, flavours of almond and artichoke. The almond flavour comes back to the mouth with intensity in the finish.
Size 0.5 L
Storage Keep the olive oil in a dry place and far from the light.
cultivar Gentile di Chieti


This monocultivar organic olive oil goes really well with rich dishes such as a rib-eye steak, vegetables or legumes soups (chick peas and lentils), aged cheeses.

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