For a long time I just assumed all extra virgin olive oils (or “EVOO” ‘s) were the same. It’s pressed olive juice right? Just dip some bread into it or throw it into the pan to add a little extra flavor.
Then I went to Italy and did some olive oil tastings in Tuscany. I realized that just like with wine or coffee, the soil and technique have a huge impact on the taste even with the same starting product. Your basic inexpensive oils are for cooking, but there’s also a full line of far more flavorful EVOOs to drizzling on your breads and vegetables.
I recently tried Paolo Bonomelli’s Ca’Rainene Monovarietale Drizzàr, ranked the #6 best EVOO by Worldsbestoliveoils.org. Knowing it’s quality I picked up a simple ciabatta loaf and just added a little salt. The complexity of the flavor was amazing. It hits with some fruitiness but have a nutty and slightly bitter finish.
If you’re still doing holiday shopping for your foodie friends, a bottle of this makes a great gift. It’s also a great healthy dipping option for your holiday party. You can order online or pick one up exclusively at Eataly.
Paolo Bonomelli Boutique Olive Farm
Available at Eataly
200 Fifth Avenue &
101 Liberty Street
New York, NY
Note: I was invited to try Paolo Bonomelli EVOO by the manufacturer and received a complimentary bottle. This was not in exchange for a positive review and opinions expressed are my own.
