IT is not exactly my olive oil estate.
The Olive Hill Estate 1996, about $35, is loaded with intense fruit flavor.
A 10-room bed-and-breakfast on a 16th-century olive oil estate in the countryside near Peschici.
I found my own villa back in 2003, through Vittoria's cooking class at La Montagnola, her family's 1,500-acre olive oil estate 15 minutes south of Perugia.
"Hey, Salvatore," I said, "you want to come to our festa on Friday?" And with that, the annual outdoor dinner party that my friends and I have at Agriturismo La Montagnola, the olive oil estate in the Umbrian hills that we rent every July, escalated from a relaxed pastoral gathering into nerve-racking lunacy.
The property's 1,650 olive trees — the estate has 7.2 hectares, or 17.8 acres, of land — were planted as part of the couple's desire for authenticity.
Set on the island's largest olive grove, the estate also features an ancient olive press that guests are free to explore.
Hailing from the rolling hills of New South Wales, Pukara Estate olive oils are a perfect substitute if your Italian stash is running low.
That a significant minority of these people then see fit to lecture their friends about first-press, single-estate olive oils, organic carrots and how those oven chips are, fundamentally, killing your kids, really doesn't help matters either.
And we love our estate's olive oil.
