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Frantoio Bonamini was founded in 1965 in Illasi, in the North-East of Verona, becoming today an example of the unity between history and evolution. Giancarlo and Sabrina Bonamini run the historical Olive-Mill that claims more than fifty years of challenges, always driven by a rooted love story for the product and their territory and an openness to the world. Every single passage of the transformation is closely checked to obtain an excellent extra virgin olive oil, from the cultivation to the bottling.Illasi Valley is the land of Grignano variety, the real native cultivar with which Bonamini extra virgin olive oil P.D.O. Veneto Valpolicella is produced. This oil is internationally prized and awarded for many years. Moreover there are Organic extra virgin oil and the exclusive Santa Giustina and San Felice oils.
Year of establishment:
2013
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 2.5 and 5 million Euro
Reference year of turnover:
2020
Export turnover:
0
Activities:
Wholesale of food, beverages and tobacco
Wholesale of edible oils and fats
Retail sale of other food nec
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Company:
FRANTOIO BONAMINI SRL
Telephone:
+39 0456520558
Web site:
Address:
VIA S. GIUSTINA 9/A
City:
ILLASI (VR)
Zip Code:
37031
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ITALIAN EXTRA VIRGIN OLIVE OIL P.D.O. VENETO VALPOLICELLA
Multi-awarded in major Italian and international oil competitions.
It represents the flagship of the Frantoio Bonamini. Produced in limited quantities at the end of October with Grignano and Favarol varieties, the taste has a wide vegetable and aromatic charge of lettuce and celery, basil and mint.
It goes well with amberjack carpaccio, shellfish salad and fresh soft cheeses.
Variety: Favarol and Grignano
Olives production area: D.O.P. Valpolicella in the Verona province
Production period: end of October
Pressing method: cold extraction with a continuous press
Acidity: max 0.2%
Colour: golden yellow with shades of green
Taste: finely fruity, sweet and delicate
Cooking advice: use naturally on light boiled or grilled fish dishes and on white meats
ITALIAN EXTRA VIRGIN OLIVE OIL MONOCULTIVAR GRIGNANO
Constant product every year, it comes from the typical variety of local olives GRIGNANO
which is the basis of our DOP Veneto Valpolicella olive oil, in this case in purity.
Bright green in color, it is fresh to the nose with hints of grass and green apple.
In the mouth it expresses its fruity charge and its natural softness.
Recommended to be used raw on seafood salads, steamed crustaceans, vegetable fries, mushroom soups, pasta with shellfish, grilled fish, white meats and fresh cheeses.
Variety: 100% Grignano
Olives production area: Illasi Valley in the province of Verona - italy
Production period: end of october
Pressing method: cold extraction with a continuous press
Acidity: max 0.2%
Colour: bright green
Taste: fresh with hints of grass and green apple
Cooking advice: raw on fish and seafood first and second course, white meats and fresh cheeses
ITALIAN EXTRA VIRGIN OLIVE OIL SAN FELICE
It is an oil that immediately conveys the feeling of quality and genuineness of the product, the link with its land and the peasant culture that our Frantoio maintains and wants to continue to maintain. "San Felice" is in fact a locality of the Val d'Illasi, which in an ancient representation is the background to an original label in the shape of a stamp.
Obtained from fully ripe olives, it is yellow / green with a characteristic scent of fresh olives; it is particularly appreciated for the harmony and roundness of taste, the balance in the bitter and spicy components and the great predisposition to adaptability to everyday use.
The San Felice oil will be able to enhance even the simplest dishes of the Italian gastronomic tradition.
Variety: typical varieties of Italian olives
Olives production area: in the Verona province and/or in the best areas of olives vocation
Production period: november and december
Pressing method: cold extraction with a continuous press
Acidity: max 0.3%
Colour: bright green
Taste: tasty and fragrant with a very pleasant fruity smell
Cooking advice: on any type of meal, on every day cooked or raw foods
ITALIAN EXTRA VIRGIN OLIVE OIL OR DE NOIRES
Oil produced exclusively by a selection of black olives.
Variety: Leccino and Grignano
Olives production area: in the Verona province and/or in the best areas of olives vocation
Production period: end of October
Pressing method: cold extraction with a continuous press
Acidity: max 0.2%
Colour: gold yellow
Taste: light fruity with fresh almond sensations with slight feeling herbaceous
Cooking advice: on boiled and grilled fish dishes, steamed vegetables and all types of
meat
ITALIAN EXTRA VIRGIN OLIVE OIL VERT DE VERTES
Oil produced exclusively by a selection of green olives.
Variety: Peranzana and
Olives production area: in the Verona province and/or in the best areas of olives
vocation
Production period: end of October
Pressing method: cold extraction with a continuous press
Acidity: max 0.2%
Colour: emerald green colour
Taste: fragrant taste of leaves and fresh fruit with a decisive and aromatic flavour
Cooking advice: on toasted bread but also on grilled red meat and on salads