I simply LOVE LOVE LOVE these shipments. I have a collection of recipes (mostly Italian) that use olive oil…and HANDS-DOWN, these oils have elevated them beyond comparison. This week: I oven-roasted a variety of grape/small tomatoes and smashed garlic cloves. Broke the tomatoes up with extra olive oil, and served it on ciabatta bread. I will use the leftover emulsion in pasta later this week.
And the vinegars are divine as well. Thank you, T. J. and olive oil connoisseurs, for your expertise and delivery of these fantastic EVOOs.