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The Frantoio Verde infusions are prepared by soaking herbs picked in our countryside in cold extra virgin olive oil which we have produced. Laurel, sage, basil, garlic and red chilli pepper are picked in the summer when they are at their most aromatic. After careful selection and cleaning they are finely chopped and left to soak in the oil for a long time in cool shady rooms. The black truffle of Norcia, on the other hand, matures in winter so from mid-December to January its characteristic perfume is most intense. In this period, local truffle seekers bring us their freshly picked truffles. The infusions obtained are filtered with cotton wool and bottled. We recommend you use them ‘cold’ on pasta dishes in summer and on meat after it has been cooked; for an even more ‘correct’ use consult the Frantoio Verde recipe book.
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