Everyone forgets the name of this extra virgin olive oil. It’s long and nearly unpronounceable. Luckily, it has an alias that no one can forget: "the silky, sexy oil from Tuscany." We couldn’t have given it a more accurate moniker. Savignola Paolina olive oil is unfiltered, giving it a thick, creamy, buttery texture.
When I tasted it in Tuscany not long ago, it reminded me of being in my own kitchen, where I regularly use it. Carlo Fabri makes only 500 bottles a year, and all his olives are picked and pressed in a three-day family affair in early November. He sends almost his entire production to us. The tall, elegant, black bottle is as sexy as the oil within. Outstanding.
Zingerman's Food Tours is visiting Tuscany in October 2015. Join us for a behind the scenes journey to traditional food makers like this.