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Frantoio Olives
Frantoio Olives have an oil content between 21 and 23% and are grown for their oil, which is fragrant, and spicy and savoury tasting.
The tree is a cultivar. It can not only pollinate itself; it is also a good pollinator for many other types of olive trees. The tree branch growth can be trained, making the tree shape such that mechanical harvesters can be used. The tree is sensitive, though, to cold or frost.
The olives ripen late in the season. They are usually harvested at different colours for the oil.
Grown throughout Italy. Also grown in other countries including Argentina, Australia, California, Chile, Jordan and Spain.
History
Native to Tuscany.
Australia had large amounts of olive trees planted in the mid-1800s. Interest in olives and olive oil didn't really catch on until well over 100 years later, so the plantings were largely ignored and the trees allowed to go feral. In 1998, samples of the olive tree that Australians called "Paragon" were sent to the "World Germplasm Bank of Olive Cultivars" in Spain for genetic testing; the DNA matched Frantoio leaves. Expanded genetic testing in January 1999 confirmed that Paragon olive trees were indeed Frantoio trees.
Language Notes
Many different names throughout the various regions of Italy. Grown in Australia under the name of "Paragon". Correggiolo is often used as a synonym for Frantoio olives, though in Tuscany, Correggiolo is actually a slightly different cultivar that ripens a bit later.
Frantoio is also an Italian word meaning olive mill or olive oil press and factory. You take olives to a frantoio to get them pressed into oil.
Also called:  Bresa, Comune, Crognolo, Fina, Frantoiano, Gentile, Infrantoio, Laurino, Nostrato, Oliva longa, Pendaglio, Pignatello, Raggio, Rajo, Razza, Razzo, Solciaro, Stringona (Italian)
See Also
Correggiolo Olives, Paragon Olives
Other entries for Oil Olives
Aglandau Olives, Arbosana Olives, Biancolilla Olives, Black Olives, Bosana Olives, Bouteillan Olives, Canino Olives, Carboncella Olives, Carolea Olives, Casaliva Olives, Cerasuola Olives, Cicereo Olives, Coratina Olives, Cornicabra Olives, Correggiolo Olives, Dritta di Moscufo Olives, Dritta Francavillese Olives, Elitses Olives, Empeltre Olives, Frangivento Olives, Frantoio Olives, Green Olives, Grignano Olives, Hojiblanca Olives, Koroneiki Olives, Leccino Olives, Lechin Olives, Lesvos Olives, Maurino Lucchese Olives, Moraiolo Olives, Nabali Olives, Nostrana Olives, Ogliarola Barese Olives, Ogliarola Leccese, Ogliarola Messinese Olives, Olivastra Saggianese Olives, Ortice Olives, Ottobratica Olives, Peranzana Olives, Picual Olives, Rogianella Olives, Rosciola di Rotello Olives, Salonenque Olives, Sargano Olives, Souri Olives, Taggiasca Olives, Thrubolea Olives, Verdale Olives, Verdial Olives
Other entries for Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives
Other entries for Preserves
Jams, Jelly, Mostarda di Cremona, Pickles
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