This exceptionally fruity and buttery Spanish extra-virgin olive oil is one of the freshest you can get. Made from olives cold-pressed on the first day of the harvest – when they’re at peak ripeness – it has all of the classic hallmarks of a champion unrefined EVOO.

In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.

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A strong, spicy finish doesn’t mean an olive oil is bad or off, but a stale or bitter taste indicates that the oil is past its best. While old olive oil won’t harm you, it isn’t very pleasant to consume and should be avoided. Following the severe frosts in Tuscany in 1985, when many of the olive trees were destroyed, a group of producers - with the Frescobaldi’s at their helm - set up a marketing group to guarantee the provenance and quality of their oils. The Laudemio group still endures today, and represents some of the best oils of the region, and the world. The Frescobaldi's have their mill at Camperiti, just down the road from their beautiful Castello di Nipozzano, and it is here that they press the olives: 70% Frantoio, 20% Moraiolo and 10% Leccino. Chop seafood into bite-sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.) In the whole process, only the oils selected by the producers receive the name of Laudemio, those that do not pass the rigorous analysis process do not have this label.

Napa and Sonoma are California’s wine capitals. Not quite as many of the Golden State’s premier or boutique winemakers have a side gig in growing olives as in Tuscany (or Umbria, or Sicily); but in the absurdly postcard-pretty hills of western Sonoma, just above Marin County, you’ll find one of the places that played a role in putting the state on the international EVOO map. McEvoy Ranch estate-grows and cold-processes every last product they make, whether it eventually goes into a pretty bottle intended for your dining table, or one of the lip balms, face oils or hand soaps they’ve formulated as part of their Ode line of olive oil-based beauty and home products. For those who don’t know, this competition is held in the spring in New York and is the biggest and most important olive oil contest in the world. So important that the annual list of winners is considered by many as a benchmark for the best extra virgin olive oils of the year. Those who love the world of Italian cuisine and food will be no strangers to olive oil, a staple in Italian houses and kitchens. Among all the varieties, Tuscan producers, including Frescobaldi, decided in 1988 to lay the foundations to what will become the highest quality product on the market, Laudemio Olive oil. What makes the product even better is the location where it is produced, in Florence. The climate is extreme and the 741 acres owned by the Frescobaldi family are at high altitude, having three types of olives with a large amount of nutrients.Taste – While some olive oils have very subtle differences, others can vary wildly in taste. Peppery, fruity, buttery, floral and nutty are some of the key flavours you’ll find in the best olive oils. Heat oil in a large cast iron pot (or other soup pot). Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min.