Frantoio Extra Virgin Olive Oil from Market Hall Foods

We’re thrilled about our very own extra virgin olive oil made by expert miller and longtime friend of Market Hall Foods, Pablo Voitzuk. This single variety EVOO is made entirely from organically grown Frantoio olives from Panacea Farms in Tracy, California. Notes of green almond, grass and artichoke abound while its light-to-medium bitterness makes it a versatile oil for all kinds of cooking. A medium-intensity olive oil. 

How to use

This extra virgin olive oil makes a stellar bread dip or base for vinaigrettes, chimichurri, salsa verde and other dressings and sauces. Since it’s on the medium-bodied end of the spectrum, we suggest pairing it with lighter meats such as chicken or fish. If you’re looking for a more robust extra virgin olive oil, try the Picual, also made by our pal Pablo.

Meet the Miller: Pablo Voitzuk

Pablo Voitzuk is an internationally recognized olive miller, taster and consultant. He studied under Gaetano Schiralli of Crudo, perfecting the art of extracting extra virgin olive oil packed with flavor-boosting polyphenols that also contain a number of health benefits. When he’s not milling high-quality olive oils, Pablo is training importers, chefs, restaurateurs and specialty food retailers on their oil selections. The Market Hall Foods team meets with him regularly throughout the year to taste the olive oils we sell and learn about new oils from around the world.