This year's Olio Nuovo from Tenuta de Capezzana is a delight on the palate - some of the best we have tasted in years. Apple, artichoke and green tea fill the nose along with a hint of piney herbaceousness. This oil is balanced beautifully; a silky butteriness surrounds your mouth and finishes with refined pepper. Perfect over greens, roasted squash or steamed fish, this oil would taste extraordinary in baked goods, over a goat cheese tartlet or even along with brussel sprouts. Try Capezzana Olio Nuovo drizzled over crudo of hamachi or any carpaccio - superb!

 Olio Verde Olio Novello 2012 

While the tradition is the same, what is called nouvo in the north of Italy is called novello in the south, as is the case with Olio Verde's Olio Novello. This Sicilian oil made from Nocellara del Belice olives consistently excites our taste buds. Strong notes of tomato vines and wheatgrass complement a slight hint of licorice in the nose. The big, beautiful elixir hits the throat with lots of black pepper, yet is not overpowering. This Olio Novello would be excellent over polenta, beans, steak or swordfish. For a more unusual approach, dress a fruit based salad of avocado and grapefruit or try a drizzle over vanilla ice cream or wait for it...chocolate pudding.

Frescobaldi Laudemio First Pressing 2012

Filtered, unlike its nuovo and novello counterparts, Frescobaldi Laudemio's First Pressing extra virgin oive ol is a force to be reckoned with. Its spicy nose is spiked with green grass, followed by artichoke and fresh greens. Vibrant fruit flavors dominate this medium-strong oil that has a lingering aftertaste of green almonds and toasted almonds. Use liberally on green beans, polenta, cassoulet, roasted cauliflower or roasted root vegetables. We can't wait to try this oil as a vehicle for Dukkah or drizzled over a Moroccan tagine of lamb and couscous.

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