Some companies produce extra virgin olive oil; others use each harvest to tell a story of land, culture and identity. Frantoio Moro belongs to the latter.
For the historic Tuscan producer, 2026 is proving to be a particularly important year, marked by awards from some of the most authoritative institutions in the olive oil sector.
The most prestigious recognition comes from BIOL, the leading international competition for organic olive oils, where Frantoio Moro’s 100% Italian organic extra virgin olive oil received the Extra Gold Medal.
This award confirms the value of a production model that combines sensory quality, sustainability and respect for farming tradition.
The company has also been included in the Bibenda, Slow Food and Gambero Rosso guides, all key references for those seeking the finest expressions of Italian olive oil.
Alongside its Organic label, Frantoio Moro’s range includes the 100% Italian Monocultivar Leccino, which highlights the character of a single olive variety, and IGP Toscano Il Moro, made from 100% Tuscan olives, an authentic expression of a region that has built part of its gastronomic identity around extra virgin olive oil.
Behind these achievements lies a story spanning more than seventy years, shaped by passion for the land, expertise and a constant pursuit of quality.
In addition to olive oils, Frantoio Moro produces stone-ground flours, vegetables preserved in oil and other specialties made from its own raw ingredients, serving both private customers and specialty shops looking for refined products that truly express the spirit of Made in Italy.
