It’s not easy to say something new about olive oil. Everyone knows it, everyone uses it – or at least, they think they do. But real Tuscan extra virgin olive oil is a whole different world. Its taste, its aroma, its colour, its texture… Once you try the real thing, you simply can’t go back to the bland, mass-produced version in plastic bottles.
My first unforgettable encounter happened during a cooking class. One of the dishes – just a humble bruschetta with tomatoes and garlic – was finished with a casual drizzle of freshly pressed olive oil. It was nothing fancy, yet I remember that bite like it was yesterday. The oil sparkled on my tongue – herbal, slightly peppery, fruity – completely unlike anything I had tasted before.
Later, I had the chance to take part in a Tuscan olive harvest. We started before dawn, in the mist, bending under olive trees – exhausting, but strangely exhilarating. The harvested olives went straight to the mill, where we watched the vibrant green paste slowly give way to oil. The process was beautiful in itself, but what we tasted afterward with just a piece of bread was pure magic. So fresh, so full of flavour – spicy, yet silky. That was the moment I truly understood why people say olive oil is not just an ingredient – it’s a way of life.
These days, I shop much more mindfully. I look for local oils, freshly pressed batches. The bold, peppery ones go with meat and roasted vegetables; the softer, milder oils pair perfectly with fish or salads. And I always keep a small bottle reserved for special moments – to dip bread in on a quiet Sunday, or simply to remind ourselves how good life can taste.
And when someone asks me: “Can you really taste the difference between olive oils?” – I smile and say yes. And I don’t want anything else.
Now, back to the kitchen!
Time for a simple yet perfect dish: spaghetti with garlic, olive oil, chili and slow-roasted cherry tomatoes.
It’s one of the simplest meals you can imagine – just extra virgin olive oil, garlic, chili flakes, and a packet of Martelli spaghetti – but when done right, it reaches absolute perfection. The pasta soaks up the rich flavours of the oil and garlic, while the chili gently tingles and awakens your palate without overpowering anything.
Stay tuned – I’ll be sharing the recipe too!