The smallest decisions, like a drizzle of an aromatic Tuscan olive oil, can elevate the simplest dish in the dark of winter.
Right on time for a ribollita stew, chicory salad and hibernation baking, Tuscan chef Rita Sodi is now selling olive oil from her family farm in Barberino di Mugello, Italy. The fresh oil is used in her celebrated Manhattan restaurants, I Sodi and Via Carota, and has become an ingredient for customers to take home.
The olives were harvested and pressed in November, a process that requires the luxury of time. “One may have to wait from the early afternoon until the early morning hours in order to have access to the Frantoio stone press,” recounts the I Sodi website. Nonetheless, they succeeded! But supplies are limited.
I Sodi green tin 2020 vintage olive oil
The oil comes in a charming green tin for $35 and a vintage bottle with a spout for $30. The vintage is unfiltered, giving it a dark green color and spicy flavor.
Try the oil with a toasted slice of bread smeared in garlic for fett’unta and on raw vegetables as Chef Rita would do.
To make the most of this Mediterranean staple, remember to store your olive oil in a dark place where it will not be exposed to extreme temperatures. Read on for more olive oil tips and recommendations.
Cover photo: I Sodi restaurant storefront (via Facebook)