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Green is Good

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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.


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