Sunday, 12 December 2010
But we are here for the olive oil, the theme of the evening. To be exact, new harvest, first pressed olive oil from the farms around the foothills of Montecassino where the owners’ family are from and to be used in each savoury course. Unfiltered, luminescent green, cloudy oil. Herbaceous in flavour, with an instant grassy hit, lightly bitter and strongly peppery. It would have been enough just to lap it up with plain bread.
So, we sit to plates of Parmesan and olives. Big, juicy and fruity, olives that bring out the cheese’s creaminess. And indeed the cheese is creamy and moreish. 24 month matured Parmesan cheese broken onto the plate in small chunks with a slightly grainy, good saline and acid balance, mild in flavour.
With the meal I had a glass of the Verdicchio, Castel di Jesi 2009 (Yes, I had just the one!) Light on the nose with floral notes, vanilla creaminess contrasts with the crisp, lemon juice and lemon pith and flinty minerality, for balance.