Olive Blend: 50% Morelline, 20% Frantoiane, 20% Leccine, 10% Raggiaie
As occurs every year, the miracle of the “Olio Novo” (= new oil) illuminated La Vialla’s olive mill and oil storage room with bright green light, even a few weeks after crushing was over, its heady aroma of leaves and fresh grass wafted freely through the rooms. A subtle difference compared to the 2019 harvest, slightly scarcer in quantity, is given by the greater mildness of the oil, even straight after pressing. Its complex fragrance penetrates the nostrils with aromas of purple artichoke, freshly mown meadows of grass, festuca, alfalfa and ryegrass. In the mouth it immediately engages the senses of smell and taste, with distinct notes of tomato leaf, aubergine skin, radish and balsamic Mediterranean nuances: thyme, rosemary, lesser calamint, wild mint, sage. The bitter and pungent sensations are marked and well-balanced. A “drizzle” is perfect on spaghetti with tomato and basil, to add flavour to bruschetta made with homemade bread, on Ribollita or Pappa al Pomodoro. It’s ideal for dressing green or mixed salads, and seasonal vegetable crudités with a strong flavour. It’s best to use it “raw” (for cooking you can use last year’s oil, if there’s any left over) .... and for those who like simplicity, pasta strained when “al dente” and immediately dressed with a drizzle of oil and a little grated pecorino cheese – delicious!