I just went and bought my first new oil and have been served the new oil already in three restaurants as Fettunta- Tuscany's olive oil drenched bread.
Toasted bread, rubbed with garlic while still hot, then given a generous drizzle of the thick green unfiltered Extra Virgin Olive oil- is pure pleasure.
don't be cheap with the oil!
I have just arrived in Sicily where we will be visiting two different olive oil producers and I will have to bring back oil from both to be able to compare and contrast the flavors.
I am staying with my group down at the Planeta Winery Estate in Menfi, where they are already producing tiny bottles I love for tasting classes, so will have to bring back several of those.
Then we are heading over to the Olio Verde Estate for their very special oil, made from the larger eating olives. I adore both!
Not all olives are alike, besides the different cultivars, climate also plays a large part.
I find that the oils match the foods from the regions as wines do which is why I have several oils as part of my pantry as well.
As I travel around in Sicily- we will add to the foto's of olive oil and olives! I think we are making Sicilian Pesto this week too- as well as cheese.
From my fabulous room in the middle of the vineyards with the sea in the distance-- I say Cin Cin!
It is time for our welcome aperitivo!!!