Organic Extra Virgin Olive OilMADE BY ENZO IN CLOVIS, CALIFORNIA
Katie Workman says...
"How much do I love olive oil? (Answer: a lot. I love olive oil a lot.)" —Katie Workman, cookbook author
Finding a good, reliable extra virgin olive oil is easier than, well, saying "E.V.O.O." (Or teaching your 8 year old about the word "virgin.")
But, this bold bottle from ENZO is impressively robust. The first time we tried it, we marveled at the way it hugged our tongues with smooth, full-bodied, rich olive flavor. And it really got us with the finish: just the tiniest hint of pepper at the back of our throats. This is one you'll reach for again and again.
ENZO was born of a 90-year-old family business, begun with Vincenzo Ricchiuti's move from his native Italy to the lush growing fields of California. His son Pat took over the Ricchiuti Family Farms after World War II, followed by his son (Vincenzo's grandson) Patrick. Patrick was joined in 2008 by his own son, Vincent, and the two began producing olive oil in 2011.
tip of the tongue
While a stellar extra virgin olive oil like this can be used for cooking and sautéing, we suggest letting its natural flavors shine as a finishing oil. Drizzle over hot-out-of-the-oven pizza or freshly cooked pasta, just before serving. Mix with Fig Balsamic Vinegar for a simple, bold salad dressing.