Rolando raves: "Keep a bottle of this staple in your pantry for everyday cooking; it will make all of your food taste splendid! You must try making Spaghetti alla Nicolina, a bowl of spaghetti with lots of thinly sliced zucchini that have caramelized, almost deep-fried, in abundant Rustichella d'Abruzzo Extra Virgin Olive Oil. The best aglio, olio e peperoncino (pasta with garlic, olive oil and red pepper flakes) and tomato sauces shimmer with a thick layer of this olive oil."
2021 Harvest Notes
This medium oil has a grassy nose followed by flavors of golden apple and olive, a pleasant bitterness, and a warm, spicy finish.
About the Olive Oil
This is the flavorful extra virgin olive oil that Nicolina Peduzzi, the matriarch of the Rustichella d’Abruzzo family, uses in her kitchen to make oustanding sauces and pasta dishes. It is made from olives grown in the Vestine hills—located between the foothills of the Apennines and the Adriatic sea—which are covered with centuries-old olive orchards. The farmland owned and managed by Gianluigi Peduzzi produces a bountiful quantity of olives, which are milled in a modern community frantoio (olive mill), located a stone’s throw from the fields.