Pressed from olives grown on 100-year-old trees, this acclaimed Italian olive oil is herbaceous and subtly fruity, with a unique hay-like quality. We especially love its rich, buttery mouthfeel, which is balanced by a peppery finish—the sign of a minimally processed product—so that the olive oil isn't cloying but rather light-tasting. It's a perfect finishing oil, full of character but not overwhelming. Try it with lightly dressed grains or pasta, whose nutty sweetness pairs well with the buttery flavor; we also like to drizzle it over focaccia before baking. High-quality olive oil is essential for our chilled Andalusian Tomato and Bread Soup (Salmorejo), creating a creamy body and adding a fresh, fruity flavor.
The producer Petrazzuoli makes its award-winning oil on a roughly 17-acre property situated in the town of Ruviano, an hour north of Naples.
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Try this elegant olive oil with lightly dressed grains, whose nutty sweetness pairs well with the buttery flavor; we also like to drizzle it over a bowl of pasta, or over focaccia before baking. The clean flavor of the oil makes it our go-to pick for a bright and flavorful homemade salad dressing for a salad of tender baby greens, peppery arugula, and fresh herbs.
The peppery tingle you feel at the back of your throat is from antioxidant polyphenols that can be damaged by poor processing methods. Feeling that tingle is the sign of a well-made olive oil.
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