The care that goes into Il Molino olive oil is tremendous.  The olives come from centuries old Sciuga family farm that adheres to organic farming standards.  The family had the olive oil press right at site so there is not much time elapsed from the harvest to press.  What comes next is pretty unique even for our standards.  The olives get de-stoned first!  Then the oil is extracted.  Taking the pits out and extracting olive oil rather than crushing the whole olives with pits result in a higher level of hydroxytyrosol, phenols and low acidity (read: better antioxidant.  Again, read: better for you.  High phenols are why olive oil is such a healthy food).  But all chemistry and health talk aside; I love the flavor of this DOP oil.  It’s what you’d expect from a single varietal Frantoio olive oil from Tuscany–green, bold with good pepper at the end.  Yet this oil also displays such subtle herbaceous notes without any unpleasant or aggressive bite.  I love it on my arugula, tomato and parm sliver salad and I love it drizzled over toasted Italian bread with garlic rubbed on it.  Simple and delicious.