The quintessence of the Tuscan style - green gold, with a powerful smell of artichokes and grass, and a similar taste that also develops hints of almonds and citrus before the intense pepperiness and underlying bitterness cut in and confirm the rounded quality of this remarkable oil.

Villa Magra Gran Cru is a blend of Correggiolo and Moraiolo hand picked from the hills of Montenero d’Orcia.

The oil is to be used strictly as a dressing oil. It is a wonderful contrast to the the sweet flavour of potatoes, beans, chickpeas and vegetables in general; on red meat or strong-flavoured fish; with fresh cheeses which enhance the fresh-green features of the oil. Also excellent on spinach and ricotta stuffed pasta or plain pasta with thin slivers of parmesan.

A rare opportunity to try a world class oil in a sampler size 100ml bottle.

• Great Tuscan olive oils come into their own when drizzled over foods, especially if the foods are warm. While fine Tuscan oils are wonderful for sautéeing, pouring a great oil over something warm magnifies its aromas, unleashing all of its power. Perhaps the most classic use for extra virgin olive oil is fettunta— grilled bread, drizzled with oil and served warm. (Before drizzling the oil, it is common to rub the bread with a garlic clove; the bread’s warmth melts the garlic.)

Founded in 1958, Frantoio Franci is set in Montenero d’Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the River Orcia. In that year the brothers Franco and Fernando Franci purchased the famous Villa Magra olive grove proceeding to transform the old barn into an oil-mill.

Today, Frantoio Franci is the only company in the world to have won the “Leone d’Oro” prize 3 times, awarded by the “Maestri Oleari”, the most important and prestigious international olive oil competition, and the “Ercole Olivario” prize 5 times; the two top awards in the olive oil field.