Frank Carollo is the founder and partner at Zingerman's Bakehouse.
In the late summer of 2007 I was fortunate enough to be part of a tour of food producers in Puglia. We were staying near Andria and on our first day we visited the farm of the Pellegrino family. We toured the fields, watched the olives pressed and tasted a variety of oils that they produced. When we got to the organic olive oil Petraia, I fell in love with the intensity of its taste and aroma. While I had known that we had this oil in Ann Arbor, I had never tasted it before. I'm happy to say that I have been using it exclusively since returning from that trip. Each time I dip a piece of Paesano bread into it I return to that afternoon in the olive groves and the lunch we had with Elia Pellegrino and his family.
The fall 2015 harvest is intense. The aroma is bright with big notes of grass and citrus. And the flavor—wow. It's bold and bitter right from the get go, with a huge peppery finish that lingers across your mouth and in your throat for a long time. Outstanding.