Olive oil
When it comes to olive oil, the plate dictates the bottle: mild for fish and salads, such as the Ogliarola oil from Crudo or the Taggiasca from Calvi; medium for the pan, like the Maçanilha from Monterosa; robust for bread and grilled dishes, such as Coratina from Apulia and Picual from Jaén. The variety name and harvest time reveal where an oil belongs. Selected in Italy, Spain, Portugal, and Greece, predominantly single-varietal and pressed from an early harvest.
