Wednesday, February 9, 2011
Fra-gee-lay! My Olio Nuovo Has Arrived!
If you have any questions as to why the "Fragile" labeled box that my purchase arrived in made me laugh, please consult this video.
Anyhow, contained within the above humorous packing material was a bottle of Tenuta di Capezzana Olio Nuovo that I ordered.
Olio Nuovo (click for a slashfood article on the subject) is oil produced from early harvest olives that have been picked, pressed, and bottled all within a day. The Tenuta di Capezzana oil that I purchased hails from Tuscany and is somewhat pricey, around 40 bucks (shipping too!). But this is a once in a year treat, and we all have our minor indulgences. I have definitely spent 40 dollars on much dumber things, don't ask.
The Capezzana oil is single estate, i.e. not blended from the fruits of far flung olive trees located all over creation. This oil was made from the trees on one estate, in Tuscany, from an operation that has been ongoing for a few hundred years. Needless to say, this stuff is quite a different animal from what may be on the shelves of your local P-Chops. Just look, it is like liquid emeralds (My God its full of stars!). <---Mrs. Dave is making me put nerd references in quotes so she won't ponder on them and get confused, sorry.
The aroma of the Olio Nuovo is deeply vegetal. I can't describe it, it reminds me of the smell released when you break into a branch of young, green wood. The flavor is completely removed from that of a mass market, blended oil. Again, it is fairly indescribable. It is like the essence of a tree. For a comprable experience, go grab a bunch of leafy branches and rip the leaves, inhale deeply, maybe chew on a stick or two. Something like that. You know me, I don't usually waste words waxing poetic about esoteric qualities of food products (just ask the oenophiles that I am constantly mocking), so the stuff must be good.
Optimally, the oil should be consumed within 3 months. Various prescriptions are offered as to how to consume the product, but I choose the most straight forward. Pour a little in a bowl and dip in a torn piece of a good, white loaf. No cracked pepper, balsamic, "dipping" spices, or any other crapola. Just the oil. That is probably how the lion's share of this bottle will be consumed.
Beyond the culinary bliss I shall derive from this purchase, I also look forward to the social aspect. I will probably tote a crusty loaf and the bottle of oil to various friend's abodes like some manner of half mad oil ambassador. Being able to offer such a precious product to curious palates is a pleasure in itself.