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 2012 harvest is quite a bit more assertive than in years past, with a strong but pleasant bitterness. It tastes like spinach and has just a small tickle of pepper in the finish. It smells bright and green, like fava beans or peas.
Zingerman's Food Tours is visiting Tuscany and Emilia-Romagna in October, 2013. Join us for a behind-the-scenes insiders' journey to traditional food makers like this.