What we dipped our bread into that afternoon was a bouquet of bitter earthy flavours in our mouth. Already the oil was a year old, but because the farm picks their olives early, they produce rich extra virgin oil that boasts its signature lime green colour and rich aromas.
When Chef tastes something new and exciting he wants only one thing- to learn more about the product and to get his hands on some to bring back home. He was, therefore, thrilled when the restaurant’s manager invited us to Podere Spedelone, the agriturismo, just 20-minutes down a long gravelled road outside Pienza.
The kitchen team at Podere Spedelone continually work to perfect new recipes for using the olive oil in as many delicious ways as possible. Eloise slurped down a scoop of ice cream drizzled with olive oil and pink peppercorns and eagerly asked for more, please. Perhaps olive oil should replace chocolate syrup at our home?