Pugliese oils get little credit on the international oil scene. The region's reputation is that of a producer of affordable bulk oils. But hidden in the shadows of the huge industrial producers are artisans like the Pellegrino family. I visited their farm a couple of years ago, and I keep coming back to their full-flavored extra virgin olive oil again and again. There's a nose tingling grassiness that adds a depth of flavor to food. It's especially good in spicy pasta dishes or any place you want a really robust olive flavor.
The 2018 harvest has an aroma that hints at a vegetal sweetness, like a bell pepper. The flavor picks up on roasted red pepper notes, too, with a nutty, earthy quality that slowly grows into a dark green bitter note, like kale or chard. There's a bit of peppery tickle in the finish, but nothing too intense.