From the medieval tribute principle to the Tuscan quality consortium
The name says it all: Laudemio in the Middle Ages designated that part of the harvest reserved for the feudal lord – the best fruits, which did not end up on any other table. This word, derived from the Latin laude (praise, excellence), gave its name to one of the most significant quality projects in the history of Tuscan olive oil. In 1988, Vittorio Frescobaldi founded the Laudemio Consortium together with a group of producers from the hills of central Tuscany – at a time when there were no protected designations of origin for olive oil in Italy and the product was largely traded as a mass commodity. The consortium was thus ahead of its time: the first Italian DOP for olive oil did not follow until 1996, and the IGP Toscano not until 1998.
Behind Laudemio stands the Marchesi de' Frescobaldi family, who have been farming in Tuscany for over 700 years and whose involvement in oil and wine production dates back to the Middle Ages. It was their experience in viticulture – thinking in terms of terroir, location, and artisanal care – that they applied to olive cultivation, thereby setting a new standard.
Strict rules for everyone: the consortium as a collective quality pact
The Laudemio Consortium is not a pure marketing instrument, but a binding production pact. Membership is only open to those who cultivate olive groves exclusively in the defined area of central Tuscany, register the locations by soil, variety, and cultivation method in the consortium register, and prove the entire production cycle – from harvest to bottling – according to established rules. The harvest must be completed by the end of November at the latest so that no overripe fruits are processed. Pressing is carried out exclusively by cold extraction and within tight time windows after the harvest. At Frescobaldi-Laudemio, this takes place in the in-house oil mill.
The oil is bottled in the characteristic octagonal glass bottle, whose cut facets are reminiscent of the design of French perfume bottles – the model is patented by the consortium. Before bottling, each batch passes through two tasting commissions and an internal selection; what does not pass the test may not bear the Laudemio seal. Storage until bottling takes place in small stainless steel tanks under an inert gas atmosphere to prevent oxidation.
Frantoio, Moraiolo, Leccino – and the unmistakable Tuscan finish
The Frescobaldi-Laudemio is a cuvée of the three classic Tuscan cultivars: Frantoio, Moraiolo, and Leccino. The olive groves are located in the hills around Florence at altitudes between 200 and 500 meters – an elevation profile that favors cooler temperatures, well-ventilated soils, and slower fruit ripening. In the glass, the oil shows a bright green color. The nose is characterized by freshly pressed olive, mown grass, and artichoke. On the palate, a balanced bitterness follows with round fruit, before a markedly peppery finish sets in – the so-called pizzicore, the tingling in the throat that connoisseurs value as a sign of intact polyphenols and fresh pressing.
Laudemio Frescobaldi is a pure finishing oil: over grilled beef, white beans, ribollita, or bruschetta – not for heating. Stored in a dark and cool place, it should be used up within about four months of opening.
