At the table
Good oil needs no recipe
Three ways Italians eat this oil themselves. None of them takes more than five minutes.
Bread and garlic
Toast the bread in a dry pan, rub it with a clove of garlic and pour the oil over. Salt it last, or it will draw out the moisture.
Tomatoes and oil
Ripe tomatoes, a handful of basil, oil and sea salt. Leave the vinegar out: that light bitterness is the whole point of this oil.
Roasted vegetables
Roast courgettes, aubergines or carrots as you always would, then pour the oil over while they are still hot. Nothing of the scent or the pepper is lost.
Each wine lists what the people who make it drink it with.