Tiburtini olive oil, I love for several reasons. First of all, the olives are harvested from the Tivoli estate outside of Rome, Emperor Hadrian’s country abode. The same Hadrian of the Hadrian wall fame (divided England and Scotland). I get dorked about the history.
But I am not sure if I would get as dorked if the olive wasn’t so elegant and accessible. The nose is sweet with a hint of citrus. The smooth texture of the unfiltered oil tastes buttery and feels soft on my tongue. After swallowing there is a slight bite of pepper at the back of the throat. The lingering taste of both those components joust gently: butter in the front with tinge of pepper at the back.
Last but not least, the oil is organic, unfiltered, and comes from the first cold pressing. In short, perfection.
