The wonderful 2009 Amelia Oil is heading towards North America. We are expecting to receive our shipment in within the next two weeks. We only have limited quantities of olive oil so be sure to order early. Francesco has told me that this is an exceptional year for quality.
‘Tis the season to cook and eat soup. Last night I made a hearty winter minestra (Italian for vegetable soup) with kale, carrots, white beans and fennel. Just before serving, I topped each bowl with a drizzle of Amelia Oil. Extra virgin olive oil really shines when used for finishing soups; the heat opens up the rich complexity of the oil.
Give it a try and see how a touch of our olive oil can add another layer of flavour to soups, pasta and grilled vegetables.