web analytics
Il Frantoio - Olio extra virgine di oliva - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Il Frantoio - Olio extra virgine di oliva

  • Filter
  • Time
  • Show
Clear All
new posts

  • Il Frantoio - Olio extra virgine di oliva

    I'm sitting here dipping bread in my olio Il Frantoio (courtesy of FB) and have to say ... it really is delicious - thank you James!!
    l look forward to drizzling some over an Antimo Caputo flour pizza sometime soon. I made my first pizzas of the season last week but just used regular flour and am so glad I did because I - ah - burned them.
    Seems I've forgotten how to cook in my oven over the winter so I'll do a few more practice runs before using the good stuff!


  • #2
    Re: Il Frantoio - Olio extra virgine di oliva


    I think pizza making is like riding a bike. You never really forget! :-) Glad you like our EVO; I practically live on it.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Il Frantoio - Olio extra virgine di oliva

      Hi James!

      I popped the lid on thee Frantoio oil last night and it IS delightful. We dipped my sourdough in it and concluded it was best just like it was - no other flavors wanted or needed! Beautiful!

      That was a very good find. Thanks!

      PS. I can see why it is so revered for finishing a pizza!