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 2015, smells like fresh cut grass and arugula. The flavor is a bit softer and milder than in years past, building slowly to a warm, smooth plateau. The finish has just a tickle of pepper. It’s excellent on just about everything—salads, soups, seafood, steaks, beans or, of course, bruschetta.