For a few weeks each fall, Italy waits for an oil so sharp it catches in the throat.
October to December
Olives are picked from about October into December and pressed at the frantoio, the mill.
Olio nuovo
Unfiltered, cloudy, bright green and peppery. It keeps that edge for only about three months.
Fettunta
Toasted Tuscan bread, rubbed with garlic, soaked in new oil and salted. The first taste of the season.
Olive, as a neutral
Italians wear olive the way we wear camel: with black, cream, denim and navy.
From Maria's edit
Something strong and green, used simply, on the plainest things you have.