Lemon Olive Oil - Frantoio di Croci
Frantoio di Croci Flavoured Olive Oils represent a complementary range to the main production of the Campioni family, a Tuscan business operating in the olive oil sector in the Valdinievole area, in the province of Pistoia. This range was created with the aim of complementing traditional extra virgin olive oil with a more immediate and gastronomic offering, capable of introducing different aromatic nuances while maintaining a close connection with the raw ingredient and the olive mill of origin.
The range consists of three varieties: Lemon-flavoured olive oil, Chilli Pepper-flavoured olive oil and Rosemary-flavoured olive oil. Each version is designed to offer a distinctive interpretation of olive oil in the kitchen, while maintaining a common base linked to the company's production. The result is a selection of seasonings distinguished by their ease of use and their ability to adapt to different culinary preparations.
From a positioning perspective, Frantoio di Croci Flavoured Olive Oils reflect the production philosophy of the olive mill, which places the enhancement of the Tuscan territory and continuity between cultivation and processing at its core. This range also highlights the connection with the local olive oil tradition, reinterpreted in a contemporary way through immediate and recognisable aromatic pairings.
The flavour and culinary uses vary according to the variety. Lemon olive oil is generally used for fish, vegetables and fresh dishes, where the citrus note helps define the aromatic profile of the dish. Chilli Pepper olive oil is well suited to richer recipes, such as sauces, pasta and hot preparations, where it adds a bold and spicy note. Rosemary olive oil, on the other hand, is particularly suitable for meat, potatoes and Mediterranean dishes, offering a more herbal and intense character.
Taken together, these seasonings represent a versatile solution for the everyday use of flavoured olive oil, while maintaining a direct connection with the production of Frantoio di Croci and the agricultural context of Tuscany. Their purpose is to broaden the possibilities for using olive oil in the kitchen, offering simple alternatives characterised by a clearly defined aromatic identity.
