Monocultivar Leccino Olive Oil – Frantoio Manestrini
The Monocultivar Leccino Extra Virgin Olive Oil produced by Frantoio Manestrini represents one of the most elegant and delicate expressions of olive oil production in the Lake Garda area. Located in Soiano del Lago, in the heart of Valtènesi, the olive mill has been enhancing the distinctive characteristics of individual native and Italian olive varieties that have adapted particularly well to the lake’s microclimate for decades. The decision to dedicate a specific line to the Leccino cultivar stems from the desire to offer a product characterised by remarkable harmony and sensory softness, making it highly versatile and particularly appreciated in fine dining.
The production process begins with the timely harvesting of the olives, carried out with care to preserve the integrity of the fruit. The olives are transported to the olive mill very quickly to prevent unwanted fermentation processes that could compromise the quality of the oil. Processing takes place in a modern continuous-cycle plant using cold extraction, with temperatures consistently kept below 27°C. This technical precision is essential to protect the oil’s aromatic character and flavour stability, while ensuring extremely low free acidity and excellent resistance to oxidation over time.
Visually, this monocultivar displays a clear, bright golden-green colour. The aromatic profile features a light-to-medium, exceptionally clean fruitiness, with delicate notes of fresh grass and a subtle hint of sweet almond. On the palate, the oil confirms its gentle character: the opening is soft and fluid, with bitterness and pungency that are very well balanced and never overpowering. The texture is velvety, while the finish leaves the mouth clean, with pleasant vegetal notes reminiscent of olive leaves and wildflowers.
In the kitchen, Monocultivar Leccino Olive Oil is an extremely versatile ingredient. Thanks to its delicate structure, it is considered the ideal companion for lake fish, whether steamed or grilled, as well as white meats and delicate salads. It is perfect when used raw on shellfish, fish tartare and tender vegetables, adding a refined touch without altering the balance of the primary flavours. Its moderate intensity also makes it excellent for preparing baked desserts or artisanal mayonnaise. The history of Frantoio Manestrini, which began in 1960, is reflected in the quality of this oil—a product born from an unbreakable bond between artisanal tradition and technological innovation, with respect for the environment.
