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This is common knowledge in olive oil producing countries. For instance, how a punchy olive oil from Moraiolo blends with a Bistecca Fiorentina or any tomato based pasta sauce of Tuscany. And how the mildest of Ligurian Taggiasca olive oil is used for sea food topping.
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Bring me the most robust and intense EVOO, maybe an 8-8-8, and I’ll show you how it looses its bitterness and pungency characteristics instantly on anything you pour it on. That’s a fact, the rest is pseudo-science.