If you’ve been reading the blog lately, you know my friend Evan Kleiman was visiting for the last two weeks. My friends here in Rome, who I’ve sort of been ignoring, have asked me “But what have you been doing?” The very last thing Evan and I did before she left was attend a magnificent lunch at Al Ceppo given by Beatrice Contini Bonacossi, of the Capezzana Estate, to introduce this year’s freshly pressed olive oil. Both Evan and I had tasted, and loved, this oil before, so it was a real treat to meet Bea and celebrate the new oil with her.
During the two weeks Evan was here, I kept bugging her to guest blog here. I guess we were just too busy having fun. I will be posting some of the recipes she cooked in Rome, but in the meantime I’ll just link to her post about the olive oil on her own blog at Good Food. Evan also recorded an interview her for her radio show, which I’ll link to as soon as it is broadcast.
Here is Evan’s blog post about Capezzana’s New Oil.
Here are a few of the unbelievable photos I took. Evan’s blog post will tell you the back story behind this great oil.But yes, to answer your question: the oil was actually that neon green color. I wish I could somehow transmit the taste to you. Transcendental.
(I did manage to find a source for it in the States here. )
Mmmm new oil…I’ve never seen it that color before! Ours (our very first batch ever!) was much more subdued. This is…electric 😀
I know, doesn’t the color look fake? But it was really that color.