This week I am visiting Frantoio Franci to learn about their olive oil production for next year and what I am going to offer to you. I love being able to visit with the farmers and producers to find the best offerings I can for you.

Frantoio Franci was founded in 1958 by Franco and Fernando Franci. They purchased the famous Villa Magra Olive Grove and transformed an old barn into an oil-mill. This frantoio (olive oil mill) is set in the quaint town of Montenero d’Orcia, which is a small hilltop town on the slopes of the Amiata Mountains, overlooking the beautiful valley of the River Orcia. It’s a stunning place and there are olive trees and rolling hills everywhere you look!

As the founders developed their business and started to better understand the market and competition, they decided that they would serve their clients best by making a commitment to produce the highest quality Olive Oil possible. Which is exactly what they did.

In 1995 Fernando and his son, Giorgio, formed a partnership. Giorgio brought his creativity and business skills to the company which has brought Frantoio Franci to the world class Olive Oil that it is today.

They have won many awards; over 439 so far this year from around the world. Their process is meticulous and quality driven. Each year, as they evaluate the olives and the oils that are produced, they create their lines of Extra Virgin Olive Oil. Not only is it a science but it’s also an art. And we get the benefit of enjoying a high quality, delicious extra virgin olive oil, which enhances the flavor of our food, and we get to reap the health benefits as well.

This March, 2018, Fernando Franci went to the Frantoio in Heaven. I was fortunate that I was able to meet him. He was a kind and generous man. He shared stories with Butch and me, as we tasted his olive oil. I know he will be missed terribly at Frantoio Franci – He was there everyday offering his support and knowledge.

I hope you enjoyed this bit of history about where your olive oil comes from. It’s fun exploring!

Ciao for now,



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