{"product_id":"vitelium-frentanum-olivenoel-mittel-fruchtig-250ml","title":"FRENTANUM extra virgin olive oil – medium fruity – 250 ml","description":"\u003ch2\u003eFRENTANUM olive oil in 250 ml. The green everyday oil for salad, vegetables and bread.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFRENTANUM olive oil\u003c\/strong\u003e in 250 ml is the everyday oil among Vitelium's extra virgin oils: medium fruity, made from Gentile di Larino in the Biferno Valley. Not a frying oil, not a neutral cooking oil, not a sample bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFRENTANUM olive oil in 250 ml\u003c\/strong\u003e comes from early-harvested olives. Vitelium presses it in Molise mainly from the regional Gentile di Larino variety. Compared to mild oils made from ripe olives, it tastes noticeably greener, with notes of grass and artichoke. Compared to the intense Embratur from the same house, it remains more balanced and restrained in bitterness. This middle ground makes it the most versatile oil in the range. The larger bottle is ideal for households where green olive oil is drizzled over salad, vegetables and soups every day.\u003c\/p\u003e\n\n\u003ch3\u003eBalanced green rather than mild or overpowering\u003c\/h3\u003e\n\n\u003cp\u003eFrentanum smells of freshly cut olives. On the palate, grassy notes and fruity artichoke emerge. The bitterness is noticeable but well integrated. The finish reveals a peppery spiciness that quickly fades.\u003c\/p\u003e\n\n\u003cp\u003eA lightly fruity oil would get lost with beans or grilled vegetables, while an intensely fruity one would overpower a green salad. Frentanum lies somewhere in between and is therefore suitable for more dishes than either extreme. Depending on the year, the fruitiness may be slightly bolder or more delicate. This is normal for an oil made from a single region and variety and is not a quality issue.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a smooth olive oil without any spiciness will find Frentanum too bitter. For very delicate fish dishes or pastries made with olive oil, a milder oil is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eAn oil for the whole week\u003c\/h3\u003e\n\n\u003cp\u003eAt 250 ml, Frentanum is the oil that sits next to the stove and is used several times a day. On Monday over a lentil salad with parsley, on Tuesday over steamed chard with lemon. Then over roasted pumpkin, a Minestra di Verdure or a plate of Pasta e Ceci.\u003c\/p\u003e\n\n\u003cp\u003eFor fish and meat, the rule is: sear first, then drizzle. A seared sea bream fillet or a piece of chicken breast gets a teaspoon of Frentanum on the plate. Bruschetta with cannellini beans and sage or a risotto with zucchini can also take a drizzle at the end. Boiled new potatoes, halved while still warm, with coarse salt and oil make a simple side dish.\u003c\/p\u003e\n\n\u003cp\u003eLightly sautéing vegetables over medium heat is possible. The oil is not suitable for hard searing or frying, as its green aromas would be wasted.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Olive oil does not taste the same forever after opening. Oxygen and light slowly cause the fresh grassy notes to fade. A 250-ml bottle in a household that cooks daily will be consumed before this happens.\u003c\/p\u003e\n\n\u003ch3\u003eNamed after the Frentani, grown near Larino\u003c\/h3\u003e\n\n\u003cp\u003eGentile di Larino calls the Biferno Valley home. The river flows through Molise and empties into the Adriatic. Larino was the capital of the Frentani in antiquity, after whom Frentanum is named. Vitelium describes the variety as being native to the area and defining its grassy profile.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting is done by hand and early, depending on the weather, from mid-October through November. The olives are still green then and yield little, but aromatic oil. After a short waiting period, they are crushed in the mill, stirred, and separated from the fruit water in a centrifuge.\u003c\/p\u003e\n\n\u003cp\u003eThis stirring is called malaxation. If it remains below 27 degrees, fewer volatile aromas are lost, and the designation cold extraction is permitted. According to the manufacturer, the free fatty acid content is below 0.2 percent, a low value for an extra virgin olive oil. Plant biologist Davide Petrollino oversees the cultivation and mill in Provvidenti, while Constanze Engelbrecht distributes the oils from Hamburg.\u003c\/p\u003e\n\n\u003ch3\u003eThe pantry size for everyday cooking\u003c\/h3\u003e\n\n\u003cp\u003eThe 250-ml bottle is aimed at anyone who knows Frentanum and no longer wants to think about which oil to reach for. It is large enough for everyday use and small enough to be consumed while fresh. A tablespoon holds around 15 ml, so with two tablespoons a day, the bottle easily lasts a week. Store it in a cool, dark place, and screw the cap tightly after each use.\u003c\/p\u003e\n\n\u003cp\u003eFor testing or gifting, the \u003ca href=\"\/en\/products\/vitelium-frentanum-olivenoel-mittel-fruchtig-100ml\"\u003esmall 100-ml FRENTANUM bottle\u003c\/a\u003e is ideal. For tomatoes, beans and grilled meat that need more boldness, the \u003ca href=\"\/en\/products\/vitelium-embratur-olivenoel-intensiv-fruchtig-250ml\"\u003eintensely fruity EMBRATUR in 250 ml\u003c\/a\u003e is ready. With both bottles in the cupboard, you have an oil for everyday use and one for bold accents.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGrassy, balanced and versatile: the olive oil from the Biferno Valley that makes salad, vegetables and bread taste like southern Italy every day.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57790663459142,"sku":"045VIT0006","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/vitelium-olivenoel-frentanum-250ml.png?v=1793886749","url":"https:\/\/genussland.de\/en\/products\/vitelium-frentanum-olivenoel-mittel-fruchtig-250ml","provider":"genussland","version":"1.0","type":"link"}