We looked long and hard for an oil to call our own. We finally chose this one. Zingerman’s Olive Oil is made by Marina Colonna on her ancient estate in the Molise, a little over 100 miles due east of Rome. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, this extra virgin olive oil is hugely flavorful.
The latest vintage, harvested and pressed in fall 2012, is a vibrant dark yellow with a green tinge. It reminds me of focaccia: the flavor is a little rich with a hint of rosemary and a nice bright grassiness. The finish is big and peppery. It’s excellent on just about everything—salads, soups, seafood, steaks, beans or, of course, bruschetta.
If you'd like to try our other Zingerman's label olive oil, grown and pressed in Chile, click here.