The company produces a unique brand of oil or extra-virgin olive oil attained from the Carboncella, Leccino, Dritta, Gentile, and Frantoio variety of olives.
As the oil pressing always starts during the second half of October and terminates in late December, the oil claims distinct features and according to the period of harvesting its characteristics may vary, i.e. during the first period of milling very green olives, the oil has an intense fruity, spicy flavor with a fragrance of artichokes and green apples. Subsequently, as the olives increase in ripeness it becomes less fruity and develops a very light, palatable flavor.
One of the fortes of the Fratoni company is their new unfiltered oil which undergoes a single separating of the oil must, obtaining a substantial, intensely flavored oil that with time develops an deposit of olive residue at the bottom of container .
The Fratoni packaging quantities on sale according to Italian Law specifications: