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Frantoia and Heirloom Tomatoes |
August 22, 2011 |
| Reviewer:
Libby Allen
from Lexington, KY
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Frantoia was one of the ingredients for the Indian Summer Bake at the University of Kentucky Heirloom Festival. We shared the recipe and people loved it. Simple and straight forward with the full taste of summer.
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My "go-to" olive oil |
March 31, 2011 |
| Reviewer:
Erika Baum
from Alexandria, VA United States
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I was treated to Frantoia EVOO a couple of years ago and have used it ever since. Frantoia is my "go-to" olive oil to cook with and drizzle on poultry, meats, fish and vegetables before and after roasting or grilling. Frantoia is also a delicious accompaniament to risotto, quinoa, fresh pasta and soups. http://www.crushandpress.com/ makes ordering super easy
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1 of 1 people found the following review helpful:
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Cooking with Frantoia |
March 29, 2011 |
| Reviewer:
Leo Procopio
from Orlando, Florida
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I’ve been to Europe many times and I always noticed that all the olive oil I’ve seen there has expiration dates, not something common here stateside. Then after seeing Mr. Sanders demonstrate tasting olive oil; I did a test of my own. I purchased a bottle of Frantoia from Crush & Press. Compared it to the olive oil that was in my pantry, the Frantoia made my panty brand taste like motor oil!
So I had this fresh Swordfish steak I wanted to grill. Now Swordfish is a bit spongy or should I say absorbent? After coating both sides, the Frantoia seemed to become one with the steak while it was absorbed. Light and tender and full of flavor! I also use it in my salads; there is such a difference in my kitchen now. Remember, your basics are the building foundations to every meal. They are the platform that raises the bar in any dish. I highly recommend these oils available at Crush & Press for those who are looking to prepare meals that are extraordinary.
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Love Frantoia |
March 28, 2011 |
| Reviewer:
Linda F Flemming
from Maysville, KY United States
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Bill, just wanted you to know I love the Frantoia olive oil. Wonderful flavor!! Looking forward to trying the others.
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Crush and Press: A Trusted Source |
March 22, 2011 |
| Reviewer:
Harriet Carey
from Erlanger, KY United States
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I had the pleasure of traveling to Italy last year. I tasted some wonderful olive oils during my visit. It was great to return home and find some of them being offered online by such a trusted source as "Crush and Press." I have so enjoyed trying the varieties offered. I found both (Badia a Coltibuono & Frantoia) to be far richer in taste than any I had simply purchased at the grocery. We have used the Badia a Coltibuono mainly on meat dishes, while the Frantoia seems to suit my taste buds on everything else. Thanks so much ! Harriet Carey
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Italy
Italy > Medium
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