I couldn't wait to pour it liberally onto a plate, add my favorite dipping spices and then soak up my toasted bread like a sponge. All of that changed when I received a small package of Frances Mayes' Bramasole EVOO, a small can plus a bottle from the year prior.įresh from this year's harvest in October, the small can of Bramasole Extra Virgin Olive Oil, whose name comes from Frances Mayes' historic and now very famous farmhouse in Tuscany, was the greenest oil I've ever seen and tasted. I've never really given much thought about olive oil other than the fact that it had to be extra-virgin or EVOO and imported from Italy and Spain mainly, and most importantly not a bargain brand on the shelf that could last until the next millennium. The sublime Tuscan countryside as seen from Montepulciano with fields of olive groves and vineyards.
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