Merlano DOP Tuscia, Extra Virgin Olive Oil from Lazio

Merlano DOP Tuscia, Extra Virgin Olive Oil from Lazio

Excellent olive oil truly has the capacity to hold its flavor. I’ve been preparing food at home this week with Merlano DOP Tuscia. It does carry a best by date of 23 May 2009 (it’s on Olio2go’s Sale page), but wow, it still works in my kitchen! On Monday, we needed a quick snack so I drained a can of ceci beans (garbanzos to the rest of you), dumped them in the Cuisinart, added a clove of garlic and a squeeze of lemon–and a healthy splash of Merlano. Thirty seconds later, we had a wonderful “hummus”. Perfect with some crusty bread, and a wonderful appetizer before heading out for the evening.

Syrenum DOP Penisola Sorrentina, Sorrento, Campania

Syrenum DOP Penisola Sorrentina, Sorrento, Campania

Last night I took home a bottle of our new Syrenum DOP Penisola Sorrentina, from Sorrento in Campania. This oil is rather “lusty” — what would an assiagiatore call it? The olives were harvested at a riper stage than one might in the north, and it also had a surprising and pleasant bitter element. If you have memories of Sorrento and Capri, this is the bottle to grab. Very nice when drizzled over pasta primavera — with garlic, tomatoes, basil, and olives.

A selection from Tenuta di Ferento

A selection from Tenuta di Ferento

FoodandWine.com is featuring a very creative piece matching sauces and wine. They’ve selected Tenuta di Ferento’s Merlano Black Olive Pate (aka Tapenade) from Olio2go as a great pairing with Zinfandel. You can read the article here. It’s also on page 133 of the March 2009 print edition. Complete with photos!