Intensely complex extra virgin olive oil from heritage Umbrian Frantoio — where pine, mint, and black pepper collide.
100% authentic EVOO
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INTENSITY
HARVEST DATE
Fall 2025 (Current Season)
SIZE
16.9 fl oz (500 ml)
Monovarietal
Frantoio
LAB TESTED
Acidity: 0.23%
Aromas & Tasting Notes
Pine
Black Pepper
Mint
Artichoke
AlmondsCinnamonRecommended Food Pairings
Carpaccio
Grilled Fish
Soups & Stews
Aged Cheese
Potatoes
Ice CreamWhere Pine and Pepper Define Umbrian Frantoio
Cold-extracted from 100% Frantoio olives grown on centuries-old trees in the hills between Assisi and Spoleto — a deeply aromatic, complex oil with a character all its own.
On the nose, a fresh resinous pine note takes the lead, intertwined with mint and green almond. The palate builds — artichoke emerges mid-palate alongside cinnamon and a subtle toasted note, closing with a bold, assertive black pepper finish and pleasantly structured bitterness.
Drizzle generously over carpaccio, grilled fish, soups and stews, aged cheese, and roasted potatoes. Exceptional with hazelnut or pistachio ice cream.
FROM OUR COMMUNITY
What Customers Are Saying
Overall rating: 4.6666665 / 5 from 3 reviews.
Review topics: [].
"My first time with high quality olive oil. There’s a huge difference between store bought and single harvest, high polyphenol olive oil. I started this journey as newly diagnosed with Lupus. Will buy more because it delicious! Eli eat it on salads and dip with bread."
"Good smooth oil, great for dipping and sprinkling."
"This is good , a little pungent and a little sweet on the finish ! I think viola oils in general are always good , but I much prefer he sincero and inprivo over this !"
MADE FOR YOU BY
Viola
The area between Assisi and Spoleto in central Umbria, surrounded by majestic olive trees, has been the backdrop of the Viola family business since the 19th century. Here the Viola family has been cultivating olives and producing oil for generations. Today Marco Viola continues the family tradition and uses the most modern technologies. Aware of working in such a sensitive and vital sector as is the food industry, the company takes great care to develop and promote the principles of ethical conduct within their business as well as the environment, and to provide the best quality product to the consumer.
Each oil is the result of a hard year's work which begins in the olive grove and ends in their oil mill. The cultivation, harvest and processing of the olives are carried out following the family's traditions, all of which contribute to make an oil for the discerning customer who is very selective and able to appreciate the oil's aroma and taste, which are the flavors of Umbria.
We are always here to help.
It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed, having lost its color, flavors, and aromas.
While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.
Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, when the oil was harvested.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.
That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality-driven in their manufacturing practices.
We also conduct intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—and accept only producers who meet our high standards.
To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil don't typically diminish over time, though, unless it is open and exposed to oxygen.
The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general, an extra virgin olive oil will retain much of its flavor and aromas for 18–30 months in an unopened container.
However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should ideally be consumed within 1–2 months, with a maximum of perhaps 4–6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing it in a cool, dark place.
Olive oils with higher polyphenol counts will have a longer shelf life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product pages.
