Not long now, in a few days’ time the first extra virgin olive oil of the Castelli Romani will begin to run from the cold presses. Typical olives, Rosicola, Carboncello, Leccino from century old olive trees will be harvested, I could almost say, fished, from the nets that they will be gathered in.
The farmers will start to tell their tales of miraculous amounts of yield: “i got 12, I got 15, I got 18!!!” referring obviously to the litres per quintale of olives. A lovely green gold colour where polyphenols will release intense bouquets. This is the new oil. More or less spicy but always fragrant. A slice of rustic bread, toasted, and this excellent product drizzled generously on top. Our bruschetta is to die for, because I can’t think of other foods as good as this. In a blink of an eye winter will be here and red wine and roast chestnuts are waiting for me
The farmers will start to tell their tales of miraculous amounts of yield: “i got 12, I got 15, I got 18!!!” referring obviously to the litres per quintale of olives. A lovely green gold colour where polyphenols will release intense bouquets. This is the new oil. More or less spicy but always fragrant. A slice of rustic bread, toasted, and this excellent product drizzled generously on top. Our bruschetta is to die for, because I can’t think of other foods as good as this. In a blink of an eye winter will be here and red wine and roast chestnuts are waiting for me
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