(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)
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