Why we love it
A blend of Marche’s native olive varieties, this extra virgin olive oil has a beautiful, intense golden yellow colour.
A delicate olive oil with aromas of artichoke and wild chicory, with notes of mint and rosemary. Elegant and complex on the palate, balanced bitterness and spiciness.
Hurticum perfectly pairs octopus carpaccio, pasta with meat sauce, grilled tuna, game meat and mature cheeses.
The artisan who made it
The history of Frantoio Agostini is a story of passion, tradition and excellence. A journey that began 70 years ago: an activity handed down from father to son, today at third generation. Frantoio Agostini is located in the heart of the Aso valley, between the Sibillini mountains and the Adriatic sea, where the air is fresh and clean, and the climate is ideal for the cultivation of olive trees - the Aso valley is known for growing olive trees since the Romans.
And between the green of the hills and the blue of the sea, Frantoio Agostini started in 1945, soon after the war, with Alfredo. Nowadays, they have become one of the most awarded Italian oil producer. Growing native olive varieties, including the Ascolana, their extra virgin olive oils are some of the best the Marche region offers, with the olive harvest manually done and the milling taking place within 6 – 12 hours at the latest after harvesting, thus ensuring, an exceptional extra virgin olive oil with a plenty of antioxidants, such as polyphenols, vitamins and carotene, precious allies for a healthy life.
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