La M'nénn by Sabino Leone
£25.60
Frantoio monocultivar, originally from Tuscany, is one of the most evenly spread cultivars in the country.
It has adapted well in our territory because of the high vigor. First farm cultivar to be harvested: late September, early October. For these characteristics is called in the dialect of Canola M’nènn, the little girl. An extra virgin very elegant, clean and balanced. The fruity is very herbaceous; characterizing is the green of the stem of wheat. Very harmonious taste with bitter and spicy medium with aftertaste of wild ruchetta. Bitter and spicy balanced.
30 in stock (can be backordered)
Capacity
0.5L
Year
2025
puglia
medium
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Nick's experience
“This Frantoio monocultivar a typical Tuscan extra virgin olive oil tastes clean, balanced, and straightforward. Its aroma is herbaceous, with a clear green note like wheat stems. The flavour is smooth, with medium bitterness and spice, and a light bruschetta-like finish.
I use this oil for everyday cooking and finishing—especially for red sauces, fish, grilled vegetables, and salads.”
Nick
30 in stock (can be backordered)
Pairings
- Best food pairings for Frantoio EVOO
🥖 Simple & raw (where Frantoio really shines) - Bruschetta with toasted bread, garlic, and sea salt
- Fresh tomatoes (tomato salad, panzanella)
- Mozzarella, burrata, ricotta
- Legumes: cannellini beans, lentils, chickpeas
- ➡️ The oil’s bitterness lifts sweetness; its pepper adds energy without overpowering.
- 🥬 Vegetables & greens
- Grilled or roasted vegetables (courgette, aubergine, peppers)
- Leafy greens (spinach, chard, chicory)
- Artichokes (raw, grilled, or braised)
- ➡️ Frantoio naturally mirrors vegetal flavours like artichoke and wild herbs. 🐟 Fish & white meats
- Grilled or baked fish (sea bass, bream, cod)
- Tuna or swordfish (especially grilled)
- Roast chicken or turkey
- ➡️ Peppery finish enhances proteins while keeping the dish clean.
- 🧀 Cheeses
- Fresh cheeses (pecorino fresco, stracchino)
- Young to medium-aged pecorino
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