Frantoio is the great olive of Tuscany, and it is unusual to find it planted in Jaén. Oro Bailén grows a small block and treats it like its other monovarietals — early pick, fast cold extraction. The result is sweeter and more aromatic than a Tuscan Frantoio, with green apple, kiwi and pine on the nose and a balsamic, moderately bitter finish.
Green apple, kiwi and tropical fruit first, then almond and a resinous pine note. Sweet-toned opening, balanced bitterness, a pungency that is clearly there without dominating, and a balsamic, herbal finish. Recognisably Frantoio, but riper and rounder than the Tuscan originals.
| Cultivar | 100% Frantoio |
|---|---|
| Harvest | October 2025, early |
| Polyphenols | 441 mg/kg (producer lab report, 2025/26) |
| Free acidity | 0.12% |
| Extraction | Cold, within hours of picking |
| Estate | Los Juncales & La Casa del Agua, Villanueva de la Reina |
Frantoio is native to Tuscany and rarely planted in Andalusia; the warmer, drier Jaén climate ripens it earlier and gives a rounder, less bitter oil than its Italian cousins.
All Andalusian oils in the library →What has been measured on this oil, and who measured it
At 441 mg/kg this oil is above the 250 mg/kg threshold Regulation 432/2012 sets for hydroxytyrosol and its derivatives, as reported by the producer lab report, 2025/26.
A curiosity that turns out to be a very good oil. Anyone who knows Tuscan Frantoio will recognise the pine and the balsamic finish, but the Jaén sun has taken the edge off the bitterness and added ripe fruit. Try it on pasta or a simple pizza, where a Picual would shout.