Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Green is Good

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

My latest olive oil obsession is green. And I don’t mean friendly-to-the-environment green (although it may well be). I mean green green. As in the color green. It’s Olio Verde Extra Virgin Olive Oil (“verde” means green in Italian), an artisanal oil made by Gianfranco Becchina on his estate in northwestern Sicily.

 

True to its name, it’s a deep-green, unfiltered oil with a lush body and a rich, intense, grassy flavor that has a mild peppery finish. But don’t even think of cooking with it. This is one of those precious oils  worth saving for drizzling. I use it to dress salads in the simplest of ways: salt and pepper, a little vinegar or lemon juice, and a generous drizzle of olive oil. When the oil is this good, that’s all you need. It’s also delicious dribbled over roasted or grilled fish, soups, and bruschetta.
 

Olio Verde is widely available online and at some grocery stores (including Whole Foods and Dean and Deluca). Look for the 2008 harvest.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks