Il Frantoio - Olio extra virgine di oliva

[sarah h]

I'm sitting here dipping bread in my olio Il Frantoio (courtesy of FB) and have to say ... it really is delicious - thank you James!!
l look forward to drizzling some over an Antimo Caputo flour pizza sometime soon. I made my first pizzas of the season last week but just used regular flour and am so glad I did because I - ah - burned them.
Seems I've forgotten how to cook in my oven over the winter so I'll do a few more practice runs before using the good stuff!

Sarah

[james]

Re: Il Frantoio - Olio extra virgine di oliva

Sarah,

I think pizza making is like riding a bike. You never really forget! :-) Glad you like our EVO; I practically live on it.
James

[texassourdough]

Re: Il Frantoio - Olio extra virgine di oliva

Hi James!

I popped the lid on thee Frantoio oil last night and it IS delightful. We dipped my sourdough in it and concluded it was best just like it was - no other flavors wanted or needed! Beautiful!

That was a very good find. Thanks!
Jay

PS. I can see why it is so revered for finishing a pizza!