Rolando raves: “Drizzle over fresh sheep’s milk ricotta and burrata. Steam potatoes and in place of butter, whisk in lots of Capezzana olive oil until you achieve the perfect, fluffy texture of mashed potatoes—serve alongside thinly-sliced roast beef. Every year, I look forward to making my Torta di Capezzana with Chestnut Honey (AUTENTICO, pg. 345)."
2022 Harvest Notes
This classic Tuscan extra virgin olive oil blends four typical olive cultivars: Frantoio, Leccino, Moraiolo, and Pendolino. This elegant oil has aromas of green apple, eucalyptus, and chamomile. On the palate the flavor is redolent of delicate herbs such as fennel fronds, bay leaves, and rosemary.
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