Those who love the world of Italian cuisine and food will be no strangers to olive oil, a staple in Italian houses and kitchens. Among all the varieties, Tuscan producers, including Frescobaldi, decided in 1988 to lay the foundations to what will become the highest quality product on the market, Laudemio Olive oil.
What makes this brand so admired for the quality of its process and the flavor that its products deliver? Learn how the production and preparation of olive oil works.
What is Laudemio Olive Oil?
The Laudemio products are made in Italy, they are extra virgin olive oils that are appreciated by the most demanding palates. In 2020, it had the award where it won the Gold Award NYIOOC World Olive Oil Competition.
For those who don’t know, this competition is held in the spring in New York and is the biggest and most important olive oil contest in the world. So important that the annual list of winners is considered by many as a benchmark for the best extra virgin olive oils of the year.
One of the factors that makes olive oil to be considered excellent is the acidity factor, the lower it is, the better it is. Laudemio’s is around 0.2%, it’s simply incomparable with other types.
In the whole process, only the oils selected by the producers receive the name of Laudemio, those that do not pass the rigorous analysis process do not have this label.
It has aromas of freshly cut grass, followed by heart notes of artichoke and green olive. The taste is remarkably balanced with a notable bitterness, sparkling zest and a long-lasting fruitiness.
The origin of name Laudemio comes from an origin that has the meaning of prestige. That at the time when feudal lords existed, it was this name that gave the best part of the harvest reserved for them.
What makes the product even better is the location where it is produced, in Florence. The climate is extreme and the 741 acres owned by the Frescobaldi family are at high altitude, having three types of olives with a large amount of nutrients.
Every process is strictly controlled in every detail and is very external. Once the olives are harvested, which are just as they begin to ripen, they are ground the same day for 6 hours.
Using 20 paper to filter, is a big differentiator as competitors even use a paper filter or none at all. And then tested by a consortium of 20 producers to assess whether it is within the parameters or not.
