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.
The fall 2013 harvest is very similar to the previous harvest in that it's quite a bit more assertive than in years past, with a strong but pleasant bitterness. It feels creamy in the mouth and has a wonderfully balanced flavor with a small tickle of pepper in the finish. It smells bright and green, like artichoke and tomato leaves.
Zingerman's Food Tours is visiting Tuscany in October 2014. Join us for a behind the scenes journey to traditional food makers like this.