Tasting notes from our March 2010 Tasting Panel

The oil from this year's harvest is very complex - a bold, assertive green color with a delicate aroma and deceptively restrained finish - all the while, the flavor of the oil is rich with the flavors of ripe olive and green apple.  The body in the mouth is significant and rich and the finish is nuanced with a whisper of spice.

This oil seems destined for pasta - drizzle atop a steaming bowl of fresh egg pappardelle with a hearty vegetable ragu. Or enjoy with a Pinzimonio - a platter of crudite (fennel, radishes, celery) with a bowl of olive oil and a fine sea salt.

One of our favorite Tuscan olive oil producers is actually a consortium of a few estates that strive to produce the finest olive oil in Florence. They are harder on themselves than any other producer, holding their product to higher standards than any others. Pressed from Frantoio, Moraiolo and Leccino olives, the pungent fruitiness and grassy flavor set this oil apart. This is a sophisticated olive oil suitable for finishing and dipping.