It’s here – 6 liters of Olio Extra Vergine Di Oliva from the Umbrian region of Italy. It arrived very quickly once I placed the order – less than one week from Spello to San Jose. The oil is as yummy as I remember it, maybe even better than I recalled. When I opened the first bottle, the aroma was reminiscent of the olive groves growing on the hillside by the old castle we stayed in in Assisi. When I tasted it, it was just as buttery as I remembered with a mild peppery aftertaste. The proprietor of the Enoteca that I purchased the oil from describes this oil as fruity and robust with a peppery note to it – perfect for soups, bruschetta, and salads.
The same day the oil arrived, I warmed up a piece of French bread, drizzled on some oil and then put a little of our new Himalayan pink salt (from Flavor Specialty Spice) on top of the oiled-up bread and it was OMG! Yummy. No concern that the memory would be better than the reality.
In case you want to learn more about the nuances of tasting olive oil, I discovered a nice summary of how to describe olive oil flavors in an online food magazine called The Nibble.
If anyone is interested in visiting the Enoteca where we tasted this oil in Italy or wants to contact the proprietor to order some or learn more about their fantastic wine and olive oils, go to their website: Enoteca Properzio. The owner, Roberto Angelini, is delightful and will communicate happily with you by email.
And for those of you reading this blog that happen to know where I live, stop by for a taste. We might even open a bottle of Roberto’s wine to go with it.
(Photo courtesy of Douglas Lee.)
Irene Saiger
I really enjoyed the article about olive oil. My personal favorite is to put a great piece of mozzarella on the french bread and drizzle with olive oil. Do we live near each other???
All the best,
Irene
omgyummy
I'm in Northern California. How about you? Would love to share the oil with you and my kitchen. Great to hear from you.
Beth