Olio Verde called out in F&W's Chefs' Top Fishing Eqiupment
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Seemingly an unlikely place for an olive oil mention (right next to high-tech fishing essentials like a really expensive GPS fish finder), but we agree with the serving suggestion nonetheless!
Dave Pasternack of New York City's Esca likes his freshly caught 300-pound tuna served simply with extra virgin olive oil. "It was fantastic raw: sliced thin, drizzled with Becchina Olio Verde [unfiltered olive oil] and topped with chopped chives."
