(photo: Capezzana Olio Nuovo 2010 with fresh whole milk mozzarella dried oregano, Kosher salt, and freshly ground black pepper)
About 25 minutes northwest of Florence in the small wine growing region of Carmignano you’ll find the estate of Tenuta di Capezzana – an estate that has been producing olive oil since the year 980. I was lucky enough to sample the 2010 Capezzana November harvest and was immediately taken by it’s mind bending color; a neon green slap in the face that is especially vibrant against whole milk mozzarella. The
color is partly due to the fact that Capezzana picks their olives when they are still green.
color is partly due to the fact that Capezzana picks their olives when they are still green.
(photo: Capezzana Olio Nuovo 2010 – product labeling is very nice)
I’ve been using the Capezzana in salads, as a finishing oil, and drizzled over fresh focaccia and the most prominent flavor component is a bright, and clean, grassy flavor. The oil has almost no bitter component (making it a nice entry level extra virgin olive oil) and has good fruit and a very fresh mouth feel.
(photo: Capezzana Olio Nuovo 2010 with fresh whole milk mozzarella dried oregano, Kosher salt, and freshly ground black pepper)
I’ve no doubt Capezzana is a fine oil, but at $80/litre, it’s way beyond me. For $18-$20 a 750ml bottle, I’m in love with Frantoi Cutrera’s Segreto estate bottled, DOP monocultivar Tonda d’Iblea from Ragusa. It’s mid-weight, perfetctly balanced between fresh green and soft gold, and just delicious; it’s not Tuscan, of course, but there are equally brilliant jewels throughout the penisola.
Hi Robert, agreed price point is a little shocking! I’m neutral on whether there’s value or justification in spending X amount on food. I know some folks who live like misers only to buy the very best ingredients to cook at home (and I count many Italian immigrants in this camp). Nevertheless, there are fine, and less expensive, oils being made south of Naples (agreed, again).
Wow that olive oil is so green. I would love to try it and if it’s good I wouldn’t mind paying extra for it.
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